Purple Sweet Potato and Spanish Chorizo Hash

With Mole Negro Sauce

Prep time

5 minutes

Cook time

15 minutes

Total time

20 minutes

Servings

3
Purple Sweet Potato and Spanish Chorizo Hash

Ingredients

  • Tenayo Mole Negro Sauce  
  • 2 tablespoons butter
  • 1 purple yam, cubed
  • ½ of a white onion, diced
  • 1 dried and cured Spanish chorizo, sliced
  • 1 cup spinach
  • 1 heirloom tomato
  • Maldone salt, for garnish

Instructions

  1. Cut the purple sweet potato into 1-inch cubes. Then dice the white onion and slice the dried Spanish chorizo into ¼-inch thick rounds.
  2. Preheat a large pan over medium heat and add butter. Once melted, add the cubed purple sweet potato. Cover and cook for about 5 minutes, stirring occasionally, until the sweet potato starts to soften.
  3. Add the white onion and Spanish chorizo to the pan. Continue to cook for about 10 minutes, stirring occasionally, until the sweet potato is fork-tender and the chorizo is warmed through.
  4. In the last minute of cooking, add the spinach to the pan. Cover and cook until the spinach is wilted.
  5. Serve the hash with Tenayo Mole Negro Sauce, slices of heirloom tomato, and a sprinkle of Maldon salt. Enjoy!

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