Sweet Potato & Chorizo Breakfast Hash
In college, we would splurge for breakfast some weekends at The Mirth. The place wasn’t anything special, it’s actually not even open anymore, but the food hit the spot. My go-to there was their sweet potato hash with chorizo. It was so good: spicy chorizo balanced by the sweet potatoes and corn. I hadn’t thought of that breakfast in years until I came home from the farmers market with pork chorizo from one of my favorite local farms, Corner Post Meats and some fresh Olathe sweet corn. It didn’t take me long to perfect a recreation: Sweet Potato & Chorizo Hash.
It starts with some good chorizo! Break up the pork & cook over medium high heat. While the pork browns, cube up one large sweet potato.
Once the pork is cooked through, remove from the pan and set aside. Add the potatoes to the pan & cook covered, on medium heat for about 12 minutes.
While the potatoes cook, dice the onion & cut the corn off of the cob. Pro tip: instead of standing the corn on one end to cut it, lay it on its side & cut off one side of kernels. Turn the cob on that now flat side, & repeat until all of the kernels are cut off. This way keeps kernels from shooting everywhere & is safer since you’re not cutting down an unsteady cob.
Once the potatoes are softened, add the chorizo back to the pan & stir in the corn and onion. Let the hash cook for another couple of minutes, stirring occasionally.
Serve with a fried egg and garnish with cilantro.