Roasted Russet and Sweet Potato Hash With Chorizo
1 pound russet or baking potatoes, peeled and cut into
1 pound sweet potatoes, peeled and cut into 3/4-inch cubes
11/2 tablespoons olive oil
Kosher salt and freshly ground pepper
31/2 ounces fresh chorizo (casings removed), pinched into small pieces no larger than 1/2-inch
6 ounces sweet onion, cut into 1/2-inch pieces
Heat the oven to 375 degrees.
Combine the potatoes and oil in a nonstick roasting pan large enough to accommodate the pieces in a single layer. Season lightly with salt and pepper, and toss to make sure the potatoes are evenly coated. Roast for 20 minutes.
Add the chorizo and onion to the pan; use a spatula to turn the potato pieces over and distribute the onion chunks. Roast for 20 to 30 minutes, turning the potatoes over every 10 minutes, until the potatoes and onions are tender when pierced with a fork. Makes 6 servings.
Per serving: 240 calories, 7 g protein, 30 g carbohydrates, 10 g fat, 3 g saturated fat, 15 mg cholesterol, 270 mg sodium, 3 g fiber, 8 g sugar.