Hash is what’s for dinner when you’re cooking for one. In my case, it was chorizo and sweet potato hash, but any variety will do. Hash is a not-so-fancy way to say fry up some potatoes and onions in a pan together. Generally meat is added, but its not a requirement.
Come to think of it, a lot of what I eat is throw-it-together-in-a-skillet-then -devour. I guess you could say its my “cooking style” Ha! All I’m really try to accomplish most of the time is killing hunger, while consuming something tasty and nutritious. Yes, I like to bake pretty cakes, and cook up fancy meals every now and again, but generally I’m more of a hash gal. I think that may have been my nickname in college…….
Anyway, sweet potatoes are perfectly portioned for one. They’re pretty darn versatile, and highly nutritious to boot. Sweet potatoes and I have become close friends lately as The Hubs has been gone quite a bit. If you cook for one frequently, you should also get to know eggs. Eggs are another awesomely healthy and pre-portioned ingredient. One of my many life motto’s is “everything is better topped with an egg”. With all that in mind, this chorizo and sweet potato hash is pretty much a single person’s dream meal. It definitely is a new favorite of mine.
- 1 large sweet potato, peeled and cubed into small pieces
- 2 Tbsp olive oil
- salt & pepper
- ½ tsp chili powder
- ½ tsp cumin
- one small onion, chopped
- 1 T Gourmet Garden cilantro
- 1 chorizo link
- 1 egg, poached
- Preheat the oven to 400.
- Toss sweet potato cubes in a bowl with the olive oil, salt and pepper, chili powder and cumin.
- Spread them on a cookie sheet in a single layer. Roast for 25 minutes until they begin to soften.
- Meanwhile, brown the onions and chorizo in a pan.
- Stir in Gourmet Garden cilantro
- Stir the potatoes into the pan with the onions and chorizo.
- Top with poached egg