September 6, 2013
Hey now! You guys certainly like the sound of this recipe. I wasn’t going to post it right away until you screamed, yelled, begged to know how to whip this up.
Okay, a few of you just asked. But you asked quickly. We just had this for dinner two nights ago! Far be it from me to keep you waiting so, without further ado, here’s the recipe for my Lentil, Sweet Potato and Chorizo Hash, with a few quick notes on making sure it tastes just right.
First, don’t stress about exact measurements. Hash is forgiving. In fact, hash requires a little slaphdashery. If you have something else on hand that goes with these ingredients—spinach, chipotles in adobo, red bell pepper—add it!
Second, serve this with eggs. Even at dinner. It makes a great fast meal. And, if you skip the chorizo, the hash and eggs make a great fast vegetarian meal.
Lastly, don’t skimp on lime and herbs (cilantro and scallions, unless you have an aversion to one). They give this otherwise earthy dish a necessary tangy, brightness. You can throw a dollop of sour cream or plain Greek yogurt on top, too. Because, well, why not.
Lentil, Sweet Potato and Chorizo Hash
(can be shared with kids 6+ mos)*
1 cup lentils
2 teaspoons olive oil, plus more as necessary (you can substitute canola or grape seed oil)
1 lb fresh chorizo, casing removed (do not substitute dried chorizo, fresh Italian sausage is a better swap)
1/2 a medium-large red onion, diced
1 jalapeño, finely chopped (include seeds and/or veins for spicy, remove them completely for mild)
2 medium-large sweet potatoes, peeled and cut into 1″ cubes
3/4 cup chicken or vegetable broth, plus more as necessary
Salt and freshly ground pepper
3-4 scallions, washed, trimmed and chopped
3/4 cup chopped, washed cilantro
1 avocado, sliced
1-2 limes, cut into wedges
1. Cook lentils according to package instructions. Drain and set aside.
2. In the meantime, heat 2 teaspoons of oil in a large high-sided pan set over medium-high heat; be sure to use a pan that has a lid. Add chorizo, breaking the meat up using a spatula or wooden spoon, and cook until browned, about 5-8 minutes. Use a slotted spoon to remove sausage to a plate.
3. With the pan still over medium-high heat, add onions and jalapeño. (If there isn’t enough fat in the pan, add another teaspoon or two of oil.) Saute until onion is soft and translucent, about 5 minutes.
4. Add sweet potatoes. Toss to coat the potato chunks with oil, then spread them in a single layer and allow them to brown, untouched, for about 3 minutes. Use a spatula to carefully toss potatoes without allowing too much of the browned sides to stick to the pan (but don’t worry too much). Lower heat to medium, add broth, cover and cook until sweet potatoes are fork tender, 10-15 minutes.
5. Add cooked lentils reserved sausage to pan; cook for 5 more minutes, to heat through. Toss the hash and taste; season with salt and pepper. Serve topped with scallion and/or cilantro, alongside a couple of slices of avocado and lime wedges. I also like to serve this with fried eggs and a little hot sauce for mom and dad!
*Note: If you make this mild, you can certainly puree some for your little ones as young as 6-months-old, with or without sausage, depending on your personal preference. Sweet potatoes and lentils are a power combo, full of protein and nutrients. If you want sausage, but aren’t ready to share it with baby, just pick it out before pureeing. And while I’d skip sharp-tasting scallions for wee ones, don’t forget to include a squirt of fresh lime juice and cilantro in baby’s puree. Both are great for exciting developing palates.