Sweet Potato and Chorizo Hash

Written by on in Backcountry

This was my second attempt at a backcountry recipe but with a small twist – half of this was cooked at home to save time! I wanted to include some form of non-dehydrated meat so I turned to cured meats. Thinking what would go great for breakfast, I remembered my serious and probably unhealthy love for Spanish chorizo that I picked up from a trip to Barcelona a few years ago. Unlike it’s Mexican counterpart which is usually raw pork, Spanish chorizo is a cured and dried meat, much like salami. If you can’t find it at your supermarket (I got mine from Whole Foods), Amazon has a few options to pick from. I had pretty good luck with this one. Best of all, the rendered chorizo oil adds all the flavors you need for this dish to really work well without needing to get fancy with the spices AND pre-lubes the pan to fry your egg!

If you don’t have a small egg carrier, I find a tupperware padded with tissue/napkins does the trick pretty well! With regards to a cutting surface, a cheap and lightweight plastic one will do the trick, but I’m a fan of boards by Epicurean. They are knife friendly, naturally resistant to microbes, and you can santize the hell out of them in your dishwasher at home. I cooked this using a JetBoil MinoMo, a GSI Glacier Skillet, and the JetBoil Utinsel Set.

Ingredients

  • 1 sweet potato, peeled and cut into 1/2″ cubes
  • 1 link Spanish chorizo
  • 1 egg
  • 1 tsp. smoked paprika
  • 2 tbsp. olive oil
  • Salt to taste

Directions - At Home

  1. Preheat oven to 350˚F
  2. Toss the diced sweet potato with olive oil, salt, and smoked paprika in a bowl. Transfer to a foil-lined baking sheet and bake for 20-30 min or until tender when pierced with a fork
  3. Let cool and transfer to a small ziploc bag

Directions - On the Trail

  1. Peel and dice chorizo into 1/2″ cubes. Toss into the skillet heat to medium-low, tossing frequently to prevent scorching. Once the meat has started to brown, add in the sweet potatoes and cook for about 1 minute or until warmed. Transfer to bowls
  2. The pan should be well coated with oil, but add more to coat if it isn’t. Reduce heat to low as the MiniMo really puts out the heat! Fry the eggs to desired level of doneness and serve on top of the sweet potato hash

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