Saturday, March 18, 2017

Sweet Potato Hash

Ingredients

1 small sweet potato, chopped into 1/4 inch cubes
1 small russet potato, chopped into 1/4 inch cubes
1/4 red bell pepper, finely chopped
1 handful spinach
1 handful cherry tomatoes, halved
1 link of Field Roast brand chorizo, cut into crumbles
2 tbsp butter
Black pepper
White pepper
Garlic powder
Paprika
Salt
Plain Greek yogurt (optional side for plating)

Instructions

Pat the potatoes (both sweet and russet) dry with a paper towel and season to taste, going heavy on the black pepper. Heat a large nonstick skillet, toss in the butter until melted, and add the potatoes. Cook uncovered for five minutes, stir, and cover. Cook for 10 minutes covered, remove the lid and stir again. Cook until the potatoes are almost cooked through. Add the red bell pepper and chorizo, cook until the pepper is softened. Add the spinach and tomatoes and cook for about five more minutes.

Serve with a side of plain yogurt.

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