The unique spice blend combined with the perky squeeze of lemon creates a flavour combo reminiscent of chorizo. The sweet potatoes and addition of eggs make it a perfect meal for breakfast, brunch or dinner.
Minus the potato and egg, and you’ve got a terrific topper for mashed or baked potatoes. If you’ve never used dried chilis in a recipe before, this is a great way to start– mild not spicy and OH so flavourful. Says Food Mamma: “This beef loving family definitely can’t get enough. I make a double quantity of the sautéed beef – and freeze half so I have half on hand for another time we want this tasty dish.” ThinkBeef.ca says: BEEF ON!
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Beef Chorizo and Sweet Potato Hash
- Yield: Serves 4 + an additional batch of beef for the freezer 1x
Description
The unique spice blend combined with the perky squeeze of lemon creates a flavour combo reminiscent of chorizo. The sweet potatoes and addition of eggs make it a perfect meal for breakfast, brunch or dinner.
Ingredients
- 2 dried ancho or chipotle chilis
- 1 dried New Mexico chili
- 2 tsp EACH ground cumin, and coriander
- 2 tsp EACH paprika, and salt
- 1 tsp ground oregano
- 2 cloves garlic, peeled
- 1 small onion, coarsely chopped
- ¼ cup lemon juice
- ¼ cup water
- 1 tbsp canola oil
- 1 cup sweet potatoes, cut into cubes
- 1 small onion, diced 2 cloves garlic, minced
- 2 lb (1 kg) Lean Ground Beef
- 4 eggs
- Garnish:
fresh torn cilantro, diced green onion and tomato (optional)
Instructions
- Place the dried chili peppers in a glass bowl and cover with boiling water. Let the peppers sit for 15 minutes until soft. Once softened, cut off the stems and place in a blender along with the spices, garlic, onion, lemon juice and water. Blend until it becomes a paste.
- In large bowl, mix the chili paste with the ground beef until well combined; set aside. Heat oil in a pan. Cook the sweet potatoes, onions and garlic until the potatoes soften. Remove from the pan; set aside.
- Add ground beef and chili mixture to the pan; cook through, stirring often and breaking up with a wooden spoon. Remove half the ground beef with a slotted spoon and set it aside. To the remaining ground beef in the pan, stir in the softened sweet potato and onion.
- Crack the eggs on top of the simmering beef mixture. Add tight fitting lid and simmer until eggs are done as you like – keep peeking to check. Garnish with cilantro, green onions and tomatoes if desired.
- Freeze the extra cooked beef in tightly sealed container as a shortcut to making the recipe another time in the future.
