Chorizo and Sweet Potato Mash
Eat: The Little Book of Fast Food by Nigel Slater, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC.
- Servings: 2.
This recipe is adapted from Eat: The Little Book of Fast Food by Nigel Slater. As with all the recipes in this handy volume, this recipe is made in small quantities and with instructions that are as much guidance as rules.
Buy the best chorizo you can find because the vibrant flavors of the sausage will also flavor the potatoes. If you can't find fresh chorizo, you can also make this with cooked sausage. Just reduce their cooking time, removing them from the pan while the potatoes continue to cook until tender.
- 4 fresh chorizo sausages
- 1 pound sweet potatoes
- Olive oil
- Unsalted butter
- Salt and pepper
- Pierce 4 fresh chorizo sausages all over with a fork, then brown in a little oil in a shallow pan. Peel about 1 pound (500 g) sweet potatoes, cut them into about 1-inch square chunks, and add to the pan. Leave the sausages and potatoes to cook for 10 minutes, browning nicely, then add 3/4 cup (200 ml) water, cover with a lid, and simmer for 10 minutes.
- Remove the lid, turn up the heat, and cook until about half of the liquid evaporates, then remove the sausages and keep warm.
- Mash the sweet potatoes with a fork, adding a thick slice of butter as you go. Season the mash with black pepper and salt, then serve with the sausages placed on top.