Sweet Potato Hash

• From: American Lamb Board

Ingredients

• 5 strips bacon, chopped

• 3/4 lb Spanish chorizo

• 2 sweet potatoes, cut into 1/2-inch cubes

• 1/2 cup red onion, cut into 1/2-inch cubes

• 1/2 cup red bell pepper, cut into 1/2-inch cubes

• 1/2 cup celery, finely chopped

• 1/4 cup roasted garlic, chopped

• 2 to 4 Tbs olive oil

• 1 cup chicken stock

• 1/2 tsp dried thyme leaves, crumbled

• 1 bay leaf

• Kosher salt, to taste

• Cracked black pepper, to taste

Brilliant for brunch—a smoky blend of bacon, chorizo, and sweet potatoes.

Directions

• In a large, hot saucepan, cook bacon until crisp; remove from pan and drain on paper towels. Add chorizo, crumbling and cooking until browned. Drain grease.
• Combine bacon, chorizo, sweet potatoes, red onion, bell pepper, celery, and garlic in the saucepan. Add olive oil as needed to prevent mixture from sticking. Cook and stir over medium heat for 5 minutes.
• Add the chicken stock, thyme, and bay leaf. Simmer, stirring often. Cook for 10 to 15 minutes or until potatoes soften.
• Remove bay leaf. Season with salt and pepper; serve.