Sweet Potato Chorizo Hash

I like to make mine with soy chorizo!

This is probably my favorite way to eat sweet potatoes. I love this dish in a bowl with avocado, cilantro, hot sauce and a little vegan sour cream. I will also throw it all into a tortilla and it makes a killer breakfast burrito. I make extra for leftovers and do this throughout the week for a quick and easy meal.

Soy chorizo is so delicious and easy to work with. It's loaded with flavor from the iconic spice blend and should be easy to find in your local supermarket.

Ingredients:

2 Yams or Sweet Potatoes, cut in half lengthwise and sliced (half-moon)

1 Red Bell Pepper, sliced

1/2 Onion, Large, Sliced or 3 Green Onions, sliced

6 Oz. Chorizo

1 tsp. Oregano

salt & pepper to taste

Simmer the yams in salted water till just tender. They should still be a tad firm, not too soft and yet not under-cooked. Trying a piece is the best way to tell how done they are. When they are ready, strain them and let them steam a bit to dry out.

Meanwhile, saute red bell peppers and onions (hold back green onions for garnish if using) in a small amount of oil for a few minutes on medium-high.

Add potatoes, oregano and a bit of salt and pepper to taste. Saute for a few more minutes to get some color.

Break up the soy chorizo over the hash and cook through.

Enjoy!