Butternut Squash and Chorizo Hash
From James Briscione, director of culinary development at the Institute of Culinary Education [1]
Notes
Serve it as a side dish or with scrambled (or fried) eggs on top.
Ingredients
- 2 tablespoons olive oil
1/4 cup diced dry chorizo (about 1/4 pound)
1 small onion, finely chopped (about 1 cup)
1 butternut squash or 2 pounds sweet potatoes, diced (4 to 5 cups)
4 cloves garlic, chopped
2 jalapeño peppers, minced
1/2 cup goat cheese, crumbled
Directions
- Preheat oven to broil.
- Heat the olive oil in a large ovenproof sauté or cast iron skillet over medium heat. Add the chorizo and cook 1-2 minutes until the chorizo begins to sizzle. Add the onions and cook, stirring often until tender. Add the squash to the sauté pan and toss well. Continue cooking 4-5 minutes or until the squash is nearly tender. Stir in the jalapeño and garlic. Cook 2-3 minutes more or until very fragrant.
- Crumble the goat cheese over the mixture and place under the broiler to brown lightly.
Information
- Category
- Breakfast/Brunch
- Cuisine
- North American
- Yield
- Serves 6
- Total Time
- 14 minutes, 59 seconds