Sweet Potato Hash with Chorizo, Onion, and Asparagus

Update 9/9/2019: I started this blog in 2009 as an online journal to chronicle my journey and record my favorite recipes. Ten years later I can look back and see how much I’ve learned. As I reduced the amount of processed food in my pantry and freezer, I began preparing more and more meals from scratch. This resulted in a change in tastes, likes, and desires. So much, in fact, that I feel it’s time to launch and entirely new blog! I'm going to keep this blog up and running just in case people have linked or pinned the recipes. Here's a link to this recipe on the new site.

I have been aware of the term Whole30 for about a year, however, I know it’s been around for much longer. Someone I knew did a Whole30 challenge about a year ago and I could tell she lost weight. Recently, another friend on Facebook posted a picture after completing the challenge so I visited Whole30.com to learn more. On January 5 I decided to try it. I did South Beach in the past, and I lost a lot of weight. More precisely, I did phase 1 (several times), lost some weight, went on vacation, returned home, and ate whatever I wanted. Eventually, I would go back to phase 1 but I never seemed to progress to phase 2. This all-or-nothing cycle is not the fault of South Beach or The New Atkins with which I’ve also tinkered. It’s 100 percent user error. Whole 30 is challenge to eliminate sugar, legumes, grains, and dairy for 30 days. That means, no bread, cheese, or wine, my 3 favorite food groups, for 30 days. This challenge helps to reset your system, much like rebooting a computer after an error. It changes the way you think about foods. After doing an on-again off-again “low-carb” cycle for years, there is something actually freeing about Whole30. I’m eating potatoes, carrots, and squash - things that are usually not allowed in strict phase 1 programs. In my foodie journey I’ve never made myself a sweet potato hash with an egg on it, until today.

Sweet Potato Hash with Chorizo, Onion, and Asparagus

1 large sweet potato, large dice
1 large or 2 small onions, large dice
1 bunch of asparagus, cut in 1 inch pieces
12 to 16 oz. of Chorizo (sugar-free to be Paleo or Whole30 compliant)
Olive Oil
Fried eggs in clarified butter, optional

1. Preheat oven to 425 degrees. Peel and dice sweet potato into a large dice and the onions too.

2. Place the diced sweet potatoes on a parchment paper lined sheet pan. Drizzle them with a couple of tablespoons of olive oil and sprinkle with salt and pepper. Roast the potatoes for 25 - 35 minutes, flipping them once halfway through the cooking time. They are done with they are soft and are charred to your liking.

3. While the potatoes are roasting finish dicing the onions and asparagus.

4. Heat 1 tablespoon of olive oil in a cast iron pan. Add the onions and sauté until soft and a little charred at the edges. The best way to achieve this is to leave them alone in the pan. Only stir after leaving them alone for a few minutes. When they are done scoop them out into a bowl.

5. Add a little more oil to the pan, if necessary, and add the asparagus. Cook them for 5 to 7 minutes until crisp tender and lightly charred. Add them to the onions and set aside.

6. Break up the chorizo into bite-sized chunks and cook undisturbed for 5 minutes before stirring. Continue cooking until the chorizo is cooked through and slightly browned on the edges.

7. Mix the onions and asparagus back into the pan with the chorizo. The potatoes should be done or close to being done. Keep the sausage mixture warm on low heat until the potatoes are done.

8. Put it all together in the cast iron pan.

9. You can add a sunny side up egg if you like by heating up some clarified butter in a nonstick pan. Turn the heat down to medium low. Crack the egg into a small bowl and add to the pan. Sprinkle the egg with salt.

10. Cover with a clear lid for just a minute to help the top of the whites cook, especially near the yolk. Watch carefully so you don’t cook the yolk too much.

11. Baste some of that butter around the yolk area where the whites are thicker.

12. Serve the egg on top of the hash.

13. My favorite bite is a “dunk” bite.


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