Sweet Potato, Poblano and Chorizo Hash With Eggs

Happy day-after Thanksgiving!  A day when your faithful Galley Pirates seek to help you solve your various leftover challenges.  We’ve had the ultimate post-Thanksgiving Day turkey sandwich, turkey tetrazzini, a lovely turkey quiche, even a Manchego turkey pizza. This year we confront the fact that Captains cannot resist a bargain, so if you send them to the store to grab the sweet potatoes for your Thanksgiving table, and they discover that the ten-pound bag is a STEAL compared to the 3 or 4 spuds you asked for, you might have extra.  And really, how much cinnamon/clove/nutmeg/marshmallow flavoring can one Pirate palate take.  So herewith, a GREAT alternative use for those yams that tastes NOTHING like everything you OD’d on yesterday!

I actually first made this hearty breakfast aboard Firefly a few weeks ago, headed out of Newport Beach harbor — the countdown to both the start of the Baja Ha-Ha, and Dia de los Muertos.  But the crew was so mutinously hungry having been up since before dawn getting us off the dock that I could hardly get a decent photo.  So I was happy to recreate it aboard Upward Wing with the leisure of having both sailing and cooking rallies behind me.  That said, some of the shortcuts I used aboard the racing trimaran are worth sharing, so I’ll jump between events in the instructions below.

Sweet Potato, Poblano, and Chorizo Hash With Eggs

'For a print friendly recipe see below'

1 large yellow or white onion
2-3 poblano peppers
8 ounces chorizo sausage
4-6 sweet potatoes (4 cups, diced)
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
4-6 eggs
Toppings: avocado, sour cream, cilantro, corn chips

Five o-clock in the morning — still operating under red lights — and I’m peeling potatoes.  Arrrrrr!  Peel and dice the potatoes, and dice the onion and peppers (if you don’t have time to roast them … see next).

This dish — and every one involving poblanos — is SO much better if you roast and peel them.  You can broil them in the oven, if yours has a broiler; you can char them on a grill; or you can roast them over an open flame, like your gas stove.  I didn’t have that luxury on Firefly; no broiler, nobody up top was interested in my need for a grill at this hour, and it takes a while to do over the gas stove.  If you are so blessed, broil/grill/flame them on all sides until the skin becomes well charred.  Wrap them in paper towels or pop them in a tuperware to sweat for 10 minutes or so.  When cool enough to handle, rub as much of the charred skin off as you can (no need to get it all), and remove the stem and seeds, THEN dice them.

Sautee the onion (and, if not roasted, the raw diced peppers) in the olive oil over medium-high heat until they soften.  Add the spices and stir through.

Knowing I would be making this on a bachelor’s racing trimaran — probably not a full spice rack — I pre-mixed all the spices in a spare empty spice jar so that I wouldn’t have to bring four jars of spices along.  We do this with the seasonings for spaghetti sauce on Upward Wing — because we make it all the time and it’s just easier on some trips than having all those herb and spice containers to deal with.  This saves space and time — you just throw the whole jar in, rather than measuring out a bunch of spices.  Just relabel it with a Sharpie if it will be a while!  This clearly is not mustard seed….

Squeeze the chorizo from its casings and mix it through, cooking and stirring for 5 minutes or so until largely cooked and crumbly.

Pile all of your sweet potatoes on top of this, pour over 1/4 cup of water, and cover to steam.

This will take maybe 10 minutes … if your cover fits.  Like I said … bachelor galley on a race boat.  With non-fitting lid, it took about 20 minutes.

When the potatoes are soft, stir the whole thing together and taste to check seasonings.  Add salt and pepper to taste.

Make little wells in the hash and break your eggs directly into the wells.  Of course, if you’re heeled over by now wells will do you no good…those huevos are headed to leeward!  Just make sure they’re somewhat separated, and that you can fit your lid over them to steam!  Cover them for about 5 minutes, until the whites are fully cooked.

Serve the hash and eggs with avocado, sour cream, cilantro or corn chips, as desired.  Survey previously mutinous crew for approval!

 

Print
Sweet Potato, Poblano and Chorizo Hash With Eggs


Course: Breakfast
Servings: 4 people
Ingredients
  • 1 large yellow or white onion
  • 2-3 poblano peppers
  • 8 oz chorizo sausage
  • 4-6 sweet potatoes (4 cups, diced)
  • 2 tbsp olive oil
  • 1 tea chili powder
  • 1 tea paprika
  • 1/2 tea cayenne pepper
  • 1/2 tea ground cumin
  • 4-6 eggs
  • toppings (avocado, sour cream, cilantro, corn chips)
Instructions
  1. Char poblano peppers over flame or under broiler until heavily blistered and blackened.  Wrap in paper towels or put in airtight container for 10 minutes to sweat.  Peel off as much papery skin as you can.  Remove stems, seeds, and veins and dice.  Dice onion.  Peel and dice sweet potatoes.

  2. Saute onion and peppers in olive oil over medium-high heat until they begin to soften.  Add spices and stir through.  Squeeze sausage meat out of casings into pan and cook, stirring and breaking up clumps, until mostly cooked, about 5 minutes.

  3. Pile sweet potatoes into pan.  Add 1/4 cup water and cover to steam, over medium heat, until potatoes start to soften, about 10 minutes.  Make a well in the potatoes for each egg and crack egg into the well.  Salt and pepper eggs and cover to steam until whites are set, about 5-10 minutes.

  4. Serve hash topped as desired with any of sour cream, avocado, cilantro, corn chips, or strips of corn tortilla fried quickly in oil until crisp.

Galley Cooking Recommendations

 

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