Chorizo & Sweet Potato Hash

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Sam was feeling like we needed to shake up our breakfast options a bit. So, in his Sam-ly way, he did a bunch of research resulting in the discovery of some amazing creations on PaleOMG.com. Seriously, go check it out. This is one of those recipes, and it tastes even better than it looks. We love sweet potatoes, they actually have some nutritional value over the starch lumps that are regular potatoes! Sweet potatoes are high in beta-carotene (an antioxidant that is a precursor to Vitamin A), and FUN FACT: beta carotene is fat soluble, so the butter or bacon fat and eggs in this recipe will help your body soak it all up and turn it into Vitamin A.

The original recipe calls for chorizo, so for all my meatly friends, this is for you. For us veggies, soy chorizo has become incredibly easy to find in our local grocery store, usually in the organic section, and sometimes right next to the regular chorizo. The soy chorizo doesn’t need to cook down as it doesn’t have any animal fat, mostly just needs to be warmed through and browned. We don’t eat a lot of soy but I had to make an exception for this one!

Ingredients

  • 1lb chorizo or 1 pkg soy chorizo
  • 1 (14 oz) can diced fire roasted tomatoes
  • 1 sweet potato, diced
  • 1 yellow onion, diced
  • 6-8 eggs
  • 2 garlic cloves, minced
  • 1 tablespoon preferred fat (butter or bacon fat)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • salt and pepper, to taste

Directions

  1. Preheat your oven to 350°.
  2. Heat up a large skillet (cast iron works the best!) over medium heat.
  3. Add your fat and minced garlic.
  4. When the garlic becomes fragrant, toss in your onions, sweet potatoes and chorizo to begin to cook down.
  5. Use a wooden spoon or whatever you have on hand to break up the chorizo and mix around to incorporate everything. Cover to help steam the sweet potatoes. If you are using soy chorizo, definitely add a splash of water to help steam the potatoes.
  6. Let cook for about 8-10 minutes or until sweet potatoes are tender.
  7. Add your tomatoes and spices and mix together.
  8. If you are not using a cast iron skillet, pour your hash into a baking dish.
  9. Use a spoon to press into the hash where you want your eggs to go.
  10. Crack your eggs directly on top of hash.
  11. Bake for 15-20 minutes depending how runny you want your eggs. Just press on the egg yolk with your finger to see how done it is. Note that the eggs will look shiny on top no matter how long you cook them, so they might look runny after 20 minutes, but they’re not. I learned that the hard way! Note: If you are not crazy about poached eggs or have a lot of leftover hash to eat up, over-easy fried eggs work great as well. After making this a few times we’ve decided that we like the fried eggs more, so I cook the hash for about 15 minutes on its own and fry eggs on the side.

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This is what Sam gets to start his day with. I like to remind him often that he is a lucky, lucky man 😉

Recipe Credit: PaleoOMG – Click here for the original post and pics of the meatly version.

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Summer Veggie Ceviche

Oh man, this is a good one. The perfect summer recipe – fresh, flavorful, and bursting with color. Ceviche is typically a seafood dish featuring things like shrimp or raw ahi, so this is really more like a salad, but delicious nonetheless!

Ingredients

  • 1 cup fresh or frozen lima beansVeggie Ceviche
  • 1 tsp finely grated lime zest
  • 1/4 cup fresh lime juice (about three limes)
  • 1 scallion, thinly sliced
  • 1 small shallot, thinly sliced
  • 1 jalapeño, seeded and thinly sliced
  • 1 1/2 cups corn kernels (frozen, fresh, or canned)
  • 2 nectarines, cut into thin wedges
  • 1 avocado, cut into small cubes
  • 1 large orange bell pepper, finely julienned
  • 1 pint heirloom cherry tomatoes, quartered
  • 1/2 cup coarsely chopped cilantro

Directions

  1. In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. If they are already cooked, just boil long enough to heat through, about five minutes. Drain the beans and rinse under cold water.
  2. In a large bowl, whisk the lime zest and juice with the olive oil, scallion, shallot, and jalapeño; season the dressing with sea salt if desired. Gently fold in lima beans, corn, nectarines, avocado, orange pepper, and tomatoes (I didn’t make it to Trader Joes this time to get heirloom tomatoes so just settled on some nice ripe grape tomatoes). Refrigerate the ceviche for at least 2 hours. Fold in the cilantro just before serving and serve the ceviche chilled, preferably in adorable individual glasses with lime wedge 😉

Serves 8. The salad can be refrigerated for up to 8 hours according to the recipe. I’ve had it in the fridge overnight and it is still REAL delicious. Leaving the cilantro on the side works well as it is easy to sprinkle over each individual serving…just in case you are cooking for any of the unfortunately genetically mutated non-cilantro eaters!

Recipe Credit: August 2013 issue of Food & Wine Magazine.