Sweet Potato Chickpea Chorizo Hash Recipes

Steps:

• Heat oil in a skillet over medium heat. Add sweet potato to the hot oil and saute, stirring and lowering the heat if necessary to avoid burning, about 5 minutes. Add rosemary, salt, and pepper, and cook until potato begins to soften, about 5 minutes more.
• Stir in onion, cumin, and cayenne pepper; cook until onions are soft, 5 to 7 minutes. Add chorizo and increase heat to medium-high. Cook and stir until potatoes are tender (not mushy) and brown and chorizo becomes crisp, 1 to 2 minutes.

Steps:

• In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast at 425° until tender, 20-25 minutes, stirring once., In a large bowl, combine chickpeas and sweet potatoes. In a small bowl, whisk the dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over salad greens; top with cheese.

Steps:

• Boil the diced sweet potatoes 8 minutes , until tender.
• Heat the oil in a large cast iron skillet, cook the chorizo 5 minutes and onions stirring frequently untill onions are soft and chorizo is done.
• Add the sweet potatoes and chickpeas cook to the degree of doneness you prefer. I like a crust.
• With a spoon make depressions for the eggs. Put the eggs in the depressions.
• Move the skillet to the broiler and broil on high until the whites are set. Sprinkle with chilli and serve.