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Chorizo & Root Vegetable Hash

Hearty root vegetable and chorizo hash with potatoes, sweet potatoes, beets, onion and a touch of rosemary and garlic.
Difficulty: Easy
Time: 35-40 min

This chorizo and root vegetable hash bowl brings a cozy warmth to your heart with layers of flavors and bits of crispy caramelization in every bite. Our favorite chorizo from Hidden Stream Farm flavors and coats the layers of roasted potatoes and beets to make a comforting dish at every level.

Ingredients
Garlic
Rosemary
Sweet potato
Russet potato
Beets
Onion
Mild Italian sausage

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Sauté “To jump”. To fry in a small amount of fat at high heat.
Caramelize To cook a food (fruit or vegetable) slowly until it becomes brown and sweet.

What you need

Large sauté pan or skillet

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Peel onion and discard peel; then, cut in half and dice. Peel sweet potato and discard peel; then, cut in half and in half again. Cut into strips and dice into small cubes. Cut potato cut in half and in half again. Cut into strips and dice into small cubes. Peel beets and discard peel; then, cut in half and in half again. Cut into strips and dice into small cubes, be careful when cutting beets! Remove leafs rosemary from tough stem. Mince or grate garlic. Remove chorizo from package; rinse and pat dry.

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Step 2: COOK CHORIZO

Heat 1 tsp. oil in a medium sauté pan over medium heat. When hot, add chorizo and cook 6-8 min until browned and slightly crispy. Remove from pan and set aside. The USDA recommends cooking chorizo to an internal temperature of 165ºF.

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Step 3: SAUTÉ BEETS

Add beets to previously used pan and sauté 3-4 min until caramelized in the edges. Remove beets from pan and set aside.

Note: We cook the beets first, alone in the pan, so they caramelize which keeps them from bleeding too much onto the other vegetables.

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Step 4: SAUTÉ POTATOES

Add onion, potatoes and sweet potatoes to previously used pan. Sauté 7-8 min tossing every 3-4 min to caramelize the vegetables. Add beets, rosemary and garlic and toss to incorporate.

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Step 5: FINISH HASH

Add chorizo to hash and toss to mix evenly, about 2-3 min. Then, transfer to oven and cook 15-40 min until all veggies are tender.

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Step 6: PLATE YOUR DISH

Divide hash between two bowls. Enjoy!