Penn Herb Wellness Guide
Sweet Potato Hash
Brilliant for brunch—a smoky blend of bacon, chorizo, and sweet potatoes.
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
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.
Nutrition Facts
Calories 512
Calories from Fat 370 (72%)
(63%)Total Fat 41g
(68%)Saturated Fat 14g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
(24%)Cholesterol 73mg
(44%)Sodium 1055mg
(16%)Potassium 556mg
Total Carbohydrate 15g
(8%)Dietary Fiber 2g
Sugars 3g
Sugar Alcohols 0g
(39%)Protein 20g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.