Wanna hear something disgusting and hilarious?
Owen and I had a mushroom growing in the corner of our bathroom this past week.
Now just hear me out before you make assumptions about us and our cleanliness. After noticing this mushroom growing the first morning it sprouted up, we called up the plumber to come swing by. He said he had never seen a mushroom growing in someone’s bathroom before. Ever. Well, that was encouraging.
After a few more visits with tilers and a large hole in our wall, they discovered that our shower was leaking through the tile and the whole inside of the wall behind our shower was wet and covered in mold. What a relief, the mushroom was not an indicator of anything Owen and I did, just a deeper issue happening that we could not see.
The good new is they replaced the sheet rock, bleached all the mold away, and re-tiled our shower. So we’re good to go & completely mushroom-free. And although I love mushrooms, I just don’t think I’ll ever look at them the same way again.
This recipe is an updated, more delicious version of the paleo sweet potato breakfast hash I posted about not too long ago (although that one is still delicious!!), and also reminds me of my Winter Chorizo Sweet Potato Soup, except in non-soup version. Chorizo is simply divine. It is so flavorful and makes everything that is paired with it into something extraordinary.
This time around I tried something I hadn’t tried before- chicken chorizo. I wanted the meat to be a little lighter but still have the flavor. I found this brand of chicken chorizo at my local grocery store and it is delicious- plus look at those ingredients!! Nothing weird or questionable here. I would highly suggest using chicken chorizo as an option as opposed to pork chorizo sausage. It’s a great alternative!
Chorizo Sweet Potato Hash
Makes 2-3 servings
- 1 lb chorizo sausage (I used natural chicken chorizo)
- 1 cup yellow onion, chopped
- 1 tbsp minced garlic
- 1 large sweet potato, cut into small cubes (about 2 cups)
- 1 cup shredded spinach
- salt & pepper
- Cook chorizo in a pan over medium-high heat, breaking it up as you cook.
- When it is finished cooking (around 5-7 minutes), cover a bowl with paper towel and add the chorizo and grease to the bowl. Leave about 1 tsp of chorizo grease in the pan.
- Return pan to heat and add chopped onion and minced garlic, Let them sautee until onions are translucent.
- While the onions are cooking, add your sweet potato cubes to a large microwave-safe bowl, and zap them in the microwave for about 3 mintues. **If you have a microwave-aversion, you can cook the sweet potatoes in the oven on 375 for about 20 mintues.
- Add partially-cooked sweet potatoes to the pan. Sautee the onion/garlic/sweet potato mixture in the pan for about 7 minutes, stirring the ingredients.
- Add the cooked chorizo and spinach to the pan and continue to cook for a few more minutes, until most of the spinach is wilted. Add a pinch of salt & pepper if desired.
- Take off of heat and serve. Enjoy!