Author Notes
This is the perfect make ahead, savory brunch recipe. The sweetness of the sweet potatoes and onion bacon jam balance out the heat of chorizo, making this a satisfying and hearty brunch recipe. —Ed Duffy
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Ingredients
- Maple Onion Bacon Jam
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1 pound
Bacon, cubed
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6
Medium sized yellow onions, sliced
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2 cups
Coffee
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1 tablespoon
Orange zest
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1/4 cup
Maple syrup
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1/4 cup
Balsamic Vinegar
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1/2 teaspoon
Cinnamon
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1/2 teaspoon
Cumin
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Kosher Salt
- Sweet Potato Hash
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4 pounds
Sweet Potatoes, diced in 1/2 cubes
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1 pound
Chorizo, fresh and out of casing
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2 sprigs
Rosemary
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4 sprigs
Thyme
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5
Garlic cloves, minced
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Kosher Salt
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3 tablespoons
Olive Oil
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8
Eggs
Directions
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BACON ONION JAM:
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1.Dice bacon and cook to render fat. When bacon is crisp, place bacon aside for later. Do not remove fat.
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2. Add sliced onions and kosher salt to pan and cook on medium until caramelized, stirring occasionally (30+min).
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3. Once onions have fully caramelized and are a dark, rich brown, add coffee, maple syrup, cumin, and cinnamon. Stir occasionally and cook until mixture is reduced to a jam-like consistency.
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4. Add balsamic and orange zest and cook for about 2 minutes.
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5. Cool and store mixture in airtight container for up to one week.
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Sweet Potato Hash:
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1. Remove chorizo from casing and crumbled in a pan with olive oil. Cook until browned. Remove once fully cooked.
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2. While chorizo is cooking, wash and dice sweet potatoes, but leave the skin on. Crush and mince garlic. Remove rosemary and thyme from stems, finely chop the herbs.
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3. Combine olive oil, garlic, sweet potatoes, chorizo, about 8 oz or bacon onion jam, salt, and pepper in a bowl. This can be prepared and done the day before
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4. Spread hash on a cast iron skillet or baking dish. Cook for 30-45 minutes in a 450 degree oven or until crisp and potatoes are browning.
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5. (Optional) Crack eggs into hash and cook until eggs are done (roughly 7 minutes).
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