Cookin’ with Nino: Sweet Potato Chorizo Hash

Cooking with Chef Nino
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Sweet Potato Chorizo Hash


  • 1 LB. Chorizo ( soft link kind)  removed from casing
  • 2 medium sweet potatoes (peeled and cubed to ½ inch)
  • Olive oil
  • 1 medium onion fine diced
  • 2 garlic cloves fine diced
  • 2 bell peppers finely diced
  • 2 large creole tomatoes  chopped to ¼ inch pieces
  • 1 cup chicken stock
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon smoked paprika powder
  • salt and pepper to taste
  • *eggs over easy can be added to finished product
  • *2 cups chopped kale can be added right after chicken stock is added


In a preheated 350 degree oven place sweet potato cubes on an oiled cookie sheet, cook for 30 minutes until fork tender.

In a medium black iron skillet place chorizio and cook on medium high heat until fully cooked about 10 minutes.  Remove from skillet and saute garlic and onions in the chorizio juices for 5 minutes, then add the bell peppers and cook for another 5 minutes.  Add tomatoes and cooked sweet potatoes to skillet.  Add chicken stock and dry seasonings and cook on medium for 15 minutes.


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