Recipe: Roasted Sweet Potato, Beet & Chorizo Hash

I love this time of year. Besides the choice running conditions, the changing season means that our beloved local market has been an autumnal treasure trove. Chock-o-block full of sweet potatoes, beets, butternut squash, kale... you name it. I couldn’t resist the temptation to bring a mess home with me and roast them off so we’d have lots of delicious options for the week.
 
I settled on some sweet potatoes and beets (looked the best, good price) and I was eager to let the kitchen guide me in their use. I opened my freezer, and (as per usual) I zeroed in on my rope of Spanish chorizo, a staple for our household. I decided I’d throw the veggies together with some of that chorizo, mix it with some eggs and make a hash one day that week. Win.

I love chorizo more than any human should, but you can easily sub in any kind of meat, cheese or vegetable that you like. If you do use chorizo, make sure to get the Spanish stuff, as it’s cured and has a rich and delicious smoky flavor. A little goes a long way! (At least that's what I tell myself so I don't eat it all...)Hashes like this are so easy to throw together and entirely flexible in quantity and ingredients. Feel free to leave a comment on how your variations turn out!

Fresh outta the oven and in glass!
 Fortunately, my husband caught me snacking
on the beets before I ate them all...

For the roasting, you'll need:

4 medium sweet potatoes
6 medium beets
Olive Oil
Paprika
Cayenne pepper
Salt (kosher or sea)
Black pepper 

Wash, peel (if needed), and cut the veggies into ½” cubes. Set aside. (Note:  An easier way to peel and grip beets without dyeing the kitchen and yourself a crimson hue? Latex exam gloves.)

In a large bowl, combine enough oil to coat the veggies, and mix with paprika and cayenne (or whatever spices you prefer) to taste. You’ll want to mix them together to make a paste-type coating for the veggies. The saturated flavor of the paprika and cayenne will add so much smoky flavor to the sweet vegetables and compliment the chorizo perfectly.

Add the veggies to an ungreased baking sheet; sprinkle with salt and black pepper to taste. Roast at 425 until they are tender on the inside and slightly crisp on the outside. Check and turn them every 10 minutes. (Your beets will shrink. A lot. Ye be warned. )

If you're using these on a different day, allow the veggies to cool a bit and refrigerate them in glass (preferably). I kept the two separate, but I’m crazy like that.

Not the greatest photo quality, but this
hash can't be beet! (Sorry, couldn't resist that one.)

For a Roasted Sweet Potato, Beet & Chorizo Hash for 2:

2 oz. Spanish chorizo picante
2 cups roasted vegetables
3-4 eggs
Milk (for egg mixture)
Cheese (your favorite - for top or mixing in at the end) 

Crack 3-4 eggs in a bowl and add a squirt each of mustard and sriracha (optional but encouraged), and some salt and black pepper. Loosen the mixture with a few tablespoons of milk until desired consistency.

Mince the chorizo into small pieces (it’s easier to cut if it’s frozen/really cold) and place into a large skillet on medium heat.

Saute the chorizo for a few minutes until the fat renders off and the bits become brown (try not to pick out too many for yourself!).

Add the vegetables and saute until they become brown and crisp.

Add egg mixture and stir constantly until the eggs are desired doneness. I know everyone has their own preference, but crispy egg bits are delicious.

Top with a bit of your favorite cheese (or stir it in at the end) and serve! 

You can enjoy this balanced dish safe in the knowledge that it’s yummy, satisfying, and able to fuel some pretty big morning runs.


Beer Pairing:  Dogfish Head 120 Minute IPA. The alcoholic-yet-sweet nose, silky texture, and complex finish paired beautifully with the spice from the chorizo and sweetness from the veggies. It's a massive beer, so I recommend splitting it so that you can actually remember how good your meal was.

 ¡Buen provecho!

13 August 2012: A 'Bitchin' Poutine for the Rungry Crowd

Because sometimes a dish comes along that's just too good to resist...

Hello, world. It’s been a while. I’m not keeping my New Year’s Resolutions like I should. Except for that 19:17 5k I ran. That’s gotta count for something.

Anyhow, another busy summer breaks through the halfway mark. I had eye surgery (not fun) and have been training again with the Runner’s World Challenge (fun) to take another crack at a BQ at the Marine Corps Marathon in October (OORAH).

I’ve been really trying to reinforce good eating habits this time around. About 90% of what I eat comes from my kitchen. Partly because I adore cooking to the sounds of NPR, but also because it’s so much better for Victor and me.

I like to do a big batch of something on Sunday, so that we have nutritious food for the week. I typically tailor one key dish to the kind of training week we have. In the beginning, it’s lighter fare, but as we get into what the Challenge calls, “Monster Month” I do heartier  - but still healthy and balanced - dishes.

I’ve realized, though, that as much as I cook, I should really be keeping tallies of what works and didn’t work, since I like to adapt recipes for runner’s needs. 

Over the coming weeks, I'll be sharing my recipes for the curious folks among us. If you have ideas, feel free to post them in the comments!

Here’s the first go of it for this training season...

There’s a show on the Cooking Channel called Bitchin Kitchen that I’ve been watching a lot for the past year or so. The host, Nadia G combines snarky sketch comedy, killer shoes and some crazy good recipes. It’s a winning combination.

The other week, we saw a recipe she prescribed for hangover cures:  Sweet Potato Poutine. My mind was blown. My husband was salivating. We needed this. Now.

Only problem? It was wrong for runners in all the ways it was right for hangovers.

Undeterred, I adapted to suit. I baked the sweet potatoes (which are a super starch source) to save on fat, made the gravy the way I like to, and used Monterrey Jack cheese pieces instead of curds (because that’s what I had in my fridge). But still, credit where it’s due... this is a Bitchin recipe. Here’s how it worked...

For the oven fries:

• 2 sweet potatoes, cut into ¼ inch fries
• a couple tablespoons of olive oil
• 1 tsp paprika
• 1 tsp cayenne (optional if you’re sensitive)
• kosher salt
• black pepper

Preheat oven to 375F. Cut sweet potatoes and let soak for at least 30 minutes. Drain and lay them out on a kitchen towel and dry thoroughly.

In the bottom of a large bowl, combine oil, paprika, cayenne, and salt and pepper to taste. The mixture should form a paste-like consistency when combined. Toss potatoes in the mixture, adding oil and more spice as needed (the amount will vary depending on the quantity of potatoes you use and your own personal taste). Each piece should be thoroughly coated.

Place potatoes on baking sheets, being careful to allow for space between each piece. Bake until golden brown on each side, checking in 15-minute increments and rotating trays as needed for even cooking. Fries are done when they are tender inside and crisp on the outside.

For the gravy:

• 2 tbsp butter
• 2 tbsp flour
• 2 cups chicken stock
• 2 tbsp mustard
• Worcestershire sauce
• Sherry (NOT cooking sherry. The stuff that posh folks drink in the drawing room after dinner.)
• salt and pepper to taste
• cayenne if you like

Melt butter on medium-low heat and add flour, stirring constantly to combine into a uniform consistency (I like to use a wooden spoon, but if your pan allows a whisk, go for it). When the mixture is golden brown (in 2-5 minutes depending on your pan), reduce heat to low and gently stir in chicken stock. Bring heat to a simmer on medium and allow to reduce, stirring frequently to ensure that all the lumps are out.

When the mixture has reduced by a quarter, add mustard, cayenne, Worcestershire sauce, salt, and pepper to taste. Allow to simmer for another 10-15 minutes.

When the mixture is thick enough that you can drag your finger across a coated wooden spoon and the line doesn’t immediately fill back in with liquid, add a few tablespoons of sherry and allow to simmer on low for 5 more minutes.

When the fries are done, place them onto an eating receptacle, cover in gravy and smatter some pieces of cheese (or curds!) and enjoy. But pace yourself and be sure to actually taste it. 

We recommend good beer with it. Like splitting a bomber bottle of DuClaw Black Lightning (a black American Pale Ale from Maryland). Yum.