Soyrizo & Sweet Potato Hash
This hash has everything you need — lots of protein, a healthy carb, incredible flavor, and even some greens!
Servings 4
Ingredients
- 1 lb sweet potatoes, peeled and cut in a medium dice I use yams (the orange ones) but yellow sweet potatoes would be good too!
- olive oil for cooking
- 3/4 cup onion, diced small
- 3/4 cup red bell pepper, diced small
- 4 oz white mushrooms, sliced thin
- sea salt to taste
- 6 oz soyrizo (soy chorizo) half of a standard sized package
- 4 oz can diced green chilies drained well and blotted dry
- 1 cup cooked black beans drained and rinsed (canned are fine)
- 1 cup (packed) fresh spinach
- ground black pepper to taste
Optional For Topping
- Cheezy Garlic Crema
- 1 avocado sliced
- favorite hot sauce I use sriracha!
- 1 green onion chopped
- cilantro whole leaves or chopped small
Instructions
- Bring a medium pot of water to boil. Add the diced potatoes and boil for four to five minutes. You should be able to pierce the potatoes with a fork but they should still have a bit of resistance.
- Drizzle a large skillet (I use a cast iron) with oil and heat over medium heat. Once hot, add the sweet potatoes. Sauté the potatoes until soft and all sides are lightly browned. Transfer potatoes to a clean towel.
- Wipe your skillet clean and lightly drizzle with more oil. When the oil is hot, add the onions, bell pepper, and mushrooms. Sprinkle veggies with salt and sauté until softened.
- Add the soyrizo to the skillet with the veggies, adding more oil if needed. Cook, stirring occasionally, until the soyrizo has browned. Stir in the green chilies and the black beans.
- Next, return the potatoes to the skillet and add in the spinach. Sauté until the spinach is wilted and the potatoes are reheated. Season with salt and pepper.
- If desired, dress individual servings with my recommended toppings; Cheezy Garlic Crema (created for this dish!), your favorite hot sauce, avocado slices, and green onions or cilantro. Enjoy!