Occasionally, I hit the jackpot by making something that I’m willing to eat on a regular basis (reasonably healthy and easy to make on a weeknight) and something that is equally appealing to Joe. Without getting too much into gender essentialism as it relates to food, Joe does tend to prefer heartier meals. Arguably, this is about as meat-and-potatoes as you can get with vegetarian food.
Soy chorizo is perhaps not the most “natural” food that I eat, but it is so gosh-darn tasty that I try not to give that too much mind. I’m a big fan of sweet potatoes, but the mix of sweet and regular moderates the flavor. And while there isn’t a lot of green in this meal, I could see serving it with a side or bed of kale chips. Lord knows I’ll be making this one again and again so I’ll have plenty of opportunity to experiment.
Chorizo and Sweet Potato Hash
source: Cate’s World Kitchen
2 tbsp olive oil
2 small sweet potatoes, peeled
1 medium potato, peeled
1 red onion, chopped
4 ounces soy chorizo
queso fresco and fresh cilantro, for garnish
Preheat the oven to 350 F.
Cut the sweet potatoes and potato into small cubes (you should have about 3 cups).
Heat the oil in a skillet over medium-low. Add the potato and onion and cook, stirring occasionally, until the potatoes are tender, about 25 minutes. If anything begins to brown excessively, turn down the heat. Add more oil if things are sticking.
Once the potatoes are tender, stir in the chorizo. Cook for about 5 minutes.
Crack 2 eggs over the hash, then put the pan in the oven. Cook in the oven for about 5-10 minutes, or until the whites are set.
Remove from the oven and sprinkle with cilantro and queso fresco.