008 / 75 · The Compact Skillet
Sweet Potato, Chorizo and Cabbage Hash
2 substantial bowls · Active 25 min · Total 45 min
Print recipe · PDFSweet potato softens under a lid before meeting smoky chorizo and ribbons of green cabbage. The result is a substantial skillet supper with browned edges, not a watery stew. Fully cooked ready-to-eat chorizo seasons the vegetables, so the recipe needs only a little oil and no large spice collection. The sweet potato dice should be small and even; a compact burner cannot rescue a mixture of hard large cubes and collapsing tiny pieces.
Steam first, brown second
A small amount of measured water softens the sweet potato without a separate boiling pot. Keep the lid on and check a cube before moving on. It should yield to a knife while retaining its shape. Once the remaining water evaporates, the same pan can create browned surfaces. Adding chorizo before this stage would simmer away some of its character rather than letting it release a little flavored fat against the pan.
Give cabbage enough room
Slice the cabbage into short narrow ribbons, leaving out the thick hard core. It may look bulky at first but settles as it heats. Add half, turn it through until it relaxes, then add the rest. A couple of tablespoons of water and a short covered stage soften it without a heap of oil. Uncover to finish so the hash stays fairly dry. Keep the burner moderate once the chorizo is in: dark spice residue can become bitter before the vegetables have browned.
Know which sausage you bought
Use a chorizo explicitly labeled fully cooked or ready to eat. Raw cooking chorizo is a different ingredient with a different method and is not substituted directly here. The package still dictates safe storage after opening. Buy a quantity that fits your chilled space and use clean utensils to remove it. Divide the finished vegetables and sausage evenly between two bowls rather than serving the chorizo first and leaving one portion mostly cabbage.
Ingredients
- 14 oz sweet potato, peeled and cut into 1/2-inch (1 cm) dice (400 g prepared weight)
- 1/3 cup water (80 ml), plus 2 tablespoons (30 ml) for cabbage
- 2 teaspoons olive oil (10 ml)
- 3 oz fully cooked ready-to-eat chorizo, cut into small half-moons (85 g)
- 1 small onion, thinly sliced (100 g)
- 3 cups finely shredded green cabbage, hard core removed (200 g)
- 1/4 teaspoon fine salt (1.5 g)
- 1/4 teaspoon black pepper (0.5 g)
- 2 teaspoons cider vinegar (10 ml)
- 1 tablespoon chopped parsley (4 g)
Set out
10-inch (25 cm) deep skillet with lid, Wide spatula, Knife and board
Allergens
Check chorizo label for milk and other allergens. Check labels and substitutions.
Make it
- Put sweet potato and 80 ml water in the skillet. Bring to a simmer, cover and cook over medium-low heat for 8–12 minutes until a cube is just tender, checking the pan does not dry prematurely. Add a tablespoon of water if needed.
- Uncover and evaporate any remaining water. Add oil, chorizo and onion. Cook over medium heat for 6–8 minutes, turning occasionally, until onion softens and some sweet potato faces brown.
- Add half the cabbage and turn through for 1 minute, then add the rest with salt, pepper and the remaining 30 ml water. Cover and cook for 4–5 minutes until the cabbage is tender with a little bite.
- Uncover and cook for 2–3 minutes until excess moisture has gone. Fold through the vinegar and parsley gently, divide between two bowls and serve immediately. Follow any additional package reheating instructions for your cooked chorizo.
A compact pan needs a secure fit
A ten-inch skillet is a size guide, not permission to exceed your appliance’s limits. Use a securely fitting pan and keep its handle away from a narrow walkway.
A useful detail
The small covered steaming stage is for the sweet potato. Avoid stirring it constantly once browned edges begin to form, or the cubes will mash into the cabbage.
Another way
- Use cooked ready-to-eat smoked turkey sausage instead of chorizo, adding 1/2 teaspoon (1 g) smoked paprika with the cabbage; check its package heating instructions.
- Replace parsley with 1 tablespoon (4 g) chopped chives for a different final flavor.
Keep it well
Refrigerate shallow portions within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days or the opened chorizo’s shorter limit. Reheat to 165°F/74°C, adding a spoonful of water and covering before uncovering to refresh the edges. Never store the cooked hash in a warm vehicle.