Recipe: Yummy Shrimp, Sweet Potato, Chorizo Hash

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Before you jump to Shrimp, Sweet Potato, Chorizo Hash recipe, you may want to read this short interesting healthy tips about Goodies that provide You Power.

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We hope you got insight from reading it, now let's go back to shrimp, sweet potato, chorizo hash recipe. You can have shrimp, sweet potato, chorizo hash using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to prepare Shrimp, Sweet Potato, Chorizo Hash:

1. Provide 1 pound of shrimp.
2. Provide 2 pounds of sweet potatoes diced.
3. Provide 8 ounces of Chorizo sausage.
4. Take 1 teaspoon of salt.
5. You need 4 of large eggs.
6. Take 1/2 of large red bell pepper diced.
7. Provide 1 of small red onion diced.
8. You need 1/2 teaspoon of ground black pepper.
9. Get 1 tablespoon of extra Virgin olive oil.
10. Use to taste of salt for eggs.
11. Use to taste of ground black pepper for eggs.
12. Prepare 1/2 cup of evaporated milk.
13. Get 2 cup of grated extra sharp cheddar cheese.
14. You need 2 tablespoons of flour.

Steps to make Shrimp, Sweet Potato, Chorizo Hash:

1. Preheat the oven 400 degrees Fahrenheit.
2. Cook the sausage in a pan. When done remove..
3. Add 1 tablespoon extra Virgin olive oil to pan add the onion, potatoes, and peppers..
4. Cook till onions are soft..
5. Add the shrimp and stir. Keep on heat for 5 minutes. Add flour and cook 3 minutes then stir in milk..
6. Smooth it out.
7. Add cheese.
8. Carefully add the eggs, salt and pepper to taste, on top and put into oven till egg whites are done. I broke a yoke so I added an egg..
9. I baked in oven for about 15 minutes.
10. Serve, I hope you enjoy!.

Sweet potatoes are usually accepted by the paleo crowd. However my own experience shows that that they are best avoided when trying to lose weight and best used only for occasion Return the chorizo to the skillet with the sweet potatoes and spinach. Turn the heat to medium-low and stir the contents. The chorizo and sweet potatoes get tossed with a diced onion and a little bit of olive oil, salt This recipe serves two, but can easily be scaled up to serve more. Drain and leave to dry in the colander.

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