Today’s post is about what my husband affectionately refers to as the “5-year rotation;” the way I plan meals. I don’t think I have kept my cookbook addiction a secret. Actually, it’s so bad that a better name for this blog might be “So Many Cookbooks, So Little Time.” What can I say? Cookbooks are one of my principal inspirations. Now that I have a food blog and am attempting food photography, the inspiration that a well-photographed cookbook provides has become even more important.
You can imagine that with so many recipes to try, I don’t do many repeats. I crave variety, in every aspect of my life, and the food I eat is no exception. I do repeat recipes, but not that often, and I almost always vary it slightly each time; however, I’ve definitely never been one of those Meatless Monday or Friday fish sticks types. Although, as a young girl, when my mother was doing her meal planning and asked me what I wanted to eat that week, the answer was always Bavarian Supper Sandwich – a layered casserole with a poppy seed-flavored biscuit base, sausage, and a baked béchamel on top. I absolutely loved that stuff.
So, it’s been something of a surprise that just in the past 2 months I have made a couple of recipes over again, almost immediately – the goat cheese salad recipe that I made for Christmas Eve dinner, and now this hash. It is very filling and makes a very satisfying breakfast, especially when topped with a fried egg. It also works well for those following a Paleo or Primal eating plan.
Sweet Potato Hash with Chorizo
This recipe will serve 4 to 6, depending on the size of the sweet potatoes you use and how much potato you like on your plate.
2 large sweet potatoes (approximately 2 pounds total), cut into 1-inch chunks
2 tablespoons salt (for boiling water)
2 links (approximately 6 ounces total) fresh Mexican chorizo
5 tablespoons coconut oil, divided
1 medium onion, peeled and sliced
2 cloves garlic, peeled and sliced
2 teaspoons chopped fresh sage
4-6 fried eggs for serving
Place the potatoes in a large pot and cover with cold water by about 1 inch, and add the salt. Bring the water to a boil and add the sausage links. Cook until the potatoes can be pierced easily with a knife, about 10 minutes. Drain the potatoes and sausage links.
Slice the chorizo into half-inch coins and brown in a large skillet in 3 tablespoons coconut oil. Remove from the pan, but leave the oil and chorizo bits in the pan.
Sauté the onion and garlic in the hot fat until the onion begins to brown, 5 minutes. Add the sage and stir until the scent is released, about a minute. Add more coconut oil to the pan if necessary. The pan should be thoroughly coated with the oil and have enough to brown the potatoes. Add the potato chunks and cook until they are brown on the bottom, about 3-5 minutes. Return the chorizo to the pan with and cook until everything is warm and browned. Season to taste with salt and pepper.
Divide the potatoes between 4-6 plates and top each serving with a fried egg.
Adapted from Gluten-Free Girl Everyday by Shauna James Ahern