Sweet Potato And Chorizo Frittata Recipes

SWEET POTATO AND CHORIZO FRITTATA

Steps:

• Heat oven to 350°F.
• Cook chorizo in large nonstick skillet over medium heat, stirring frequently, until done. Drain, reserving 1 Tbsp. drippings in skillet. Spoon chorizo into 9-inch pie plate sprayed with cooking spray.
• Add potatoes to reserved drippings; cook, stirring frequently, 4 min. Add peppers and onions; cook, stirring constantly, 2 min. or until peppers are crisp-tender. Add water; cover. Cook 3 min. (Do not stir.)
• Spoon potato mixture evenly over chorizo.
• Whisk eggs and sour cream until blended; pour over potato mixture. Top with cheese.
• Bake 35 to 40 min. or until knife inserted in center comes out clean.

SWEET POTATO AND CHORIZO HASH

Steps:

• Heat oil in a skillet over medium heat. Add sweet potato to the hot oil and saute, stirring and lowering the heat if necessary to avoid burning, about 5 minutes. Add rosemary, salt, and pepper, and cook until potato begins to soften, about 5 minutes more.
• Stir in onion, cumin, and cayenne pepper; cook until onions are soft, 5 to 7 minutes. Add chorizo and increase heat to medium-high. Cook and stir until potatoes are tender (not mushy) and brown and chorizo becomes crisp, 1 to 2 minutes.

CHORIZO SAUSAGE SWEET POTATO FRITTATA WITH CARAMELIZED ONIONS {PALEO & WHOLE30}

Steps:

• First caramelize the onions. Melt 1/4 cup of ghee in a medium saute pan over med-low heat. Cut the onion into quarters and then slice very thin and evenly. Add the onions to the pan and toss with the ghee to coat. You will stir every once in a while to make sure they cook evenly. They will cook for about 30 minutes.
• While the onions are cooking, preheat the oven to 400 degrees and grease a 9 inch pie plate or baking dish. Peel your sweet potato and chop off the ends. Slice it into very thin rounds, or if it's a thick one, cut in half and then slice thin.
• Preheat a large heavy skillet over medium heat and add the 2 tbsp ghee, then the sweet potatoes. Toss them around so they cook evenly. You want them to cook until golden brown and soft.
• Meanwhile don't forget to stir the onions! After the onions have been cooking 10 minutes, stir in the 1/4 tsp salt and continue to cook over med-low heat.
• Once the sweet potatoes are lightly browned and soft you can add them to the baking dish and spread them along the bottom. Keep the heat going in the pan and add the chorizo, breaking up lumps so it browns evenly. Cook the chorizo and continue to stir while breaking up lumps until it is fully browned. Then add it to the dish on top of the sweet potatoes.
• By now the onions should be pretty caramelized - a light to medium golden brown color. Add them to the dish over the chorizo.
• In a large bowl, whisk the 6 eggs and stir in the paprika, garlic powder, and remaining salt. Pour the egg mixture over the onions, chorizo and sweet potatoes and spread around so it covers everything.
• Bake in the preheated oven for 20-25 minutes or until the eggs are set and the frittata is bubbly and toasty. Remove from oven and let it sit for about 10 minutes before cutting and serving. Works great for any meal and for leftovers too.

SUPER QUICK SWEET POTATO AND BACON FRITTATA

Steps:

• Preheat broiler to high with oven rack in top position. Place sweet potato in a microwavable bowl; add water to a depth of 1/2 inch. Cover with a plate and microwave until slightly tender, 5 to 6 minutes. Drain sweet potato, and transfer to a plate. Pat sweet potato dry, and lightly coat with cooking spray.
• Heat a 9-inch cast-iron skillet over medium-high. Add Canadian bacon and 1 tablespoon oil; cook, stirring often, until bacon is lightly browned, 4 to 5 minutes. Drain bacon on paper towels, reserving drippings in skillet. Add shallots and sweet potato to skillet; cook, stirring often, until lightly browned, about 5 minutes.
• Whisk together eggs, Gruyère, sage, pepper, and salt in a bowl. Add remaining 1 tablespoon oil to sweet potato mixture in skillet; pour egg mixture into skillet. Cook over medium, gently pulling eggs in from sides of skillet with a spatula, until eggs are partially set, about 2 minutes. Sprinkle with goat cheese and reserved bacon.
• Transfer skillet to oven; broil until eggs are completely set and toppings are golden, 3 to 4 minutes. Remove from oven; sprinkle with chives.

SPANISH CHORIZO AND POTATO FRITTATA

Steps:

• In a medium-size stockpot, add 2 cups water and bring to a boil.
• Reduce heat to medium. Add diced red potatoes and boil for 5 minutes.
• Strain water and set potatoes aside to cool.
• Crack eggs into a large bowl and whisk until fully incorporated and frothy, about 2 minutes. Set aside.
• Preheat oven to 350°F.
• Place a medium-sized, oven-safe saute pan over medium heat and add the olive oil. Wait 1 minute, or until oil is hot.
• Add ground chorizo and garlic. Reduce heat to low, and stir occasionally for about 4 minutes.
• Add potatoes and butter. Stir until butter melts completely.
• Stir in salt and pepper, then remove from heat.
• Add eggs, half-and-half, sharp cheddar, and scallions. Gently stir until all ingredients are fully incorporated. Let sit for 2 minutes.
• Place in oven for 8-10 minutes, or until the edges start to brown and the center is cooked through.
• Allow to cool in the pan for 10 minutes before slicing and serving.