Chef Recipe: Chorizo & Sweet Potato Hash
September 1, 2016 |
It’s starting to feel a lot like fall! This recipe from Chef Barret Beyer is perfect for the season. You can try it for breakfast or dinner!
1 lb Main Entrée Chorizo (small dice)
2 Large Sweet Potatoes (small dice)
1 Large Red Pepper (small dice)
1 Honey Crisp Apple (medium dice)
1 Tbs Minced Garlic
1 Red Onion or Spanish Onion (small dice)
2 Tomatillos (small dice)
1/3 Cup Grated Parmesan
Salt & Pepper
2 oz Oil
2 Tbs Unsalted Butter
4 oz White Cooking Wine
Put a large sauté pan on high heat. Once hot, add oil to pan. Add your small dice Chorizo and render down the fat (approximately 2 minutes). Add the sweet potato and let cook for an additional 3 minutes, tossing the mixture about every 30 seconds. Add your diced apple, small dice red pepper and continue to cook on high heat for an additional 2 minutes, tossing every 30 seconds. Add your onion and garlic and cook down until onion becomes slightly translucent. Add your tomatillos and white wine to deglaze the pan. Once wine is reduced to 1/3, add butter and mix well until melted. Add your Parmesan by half until you have it at a consistency of your liking. Serve & Enjoy!
*This Recipe can also be made into a stuffing by adding some Rosemary, Oregano, Thyme and some large dice day old bread at the very end. Baked for about 6 minutes at 400° F.