Roasted Russet and Sweet Potato Hash with Chorizo

Categories: Vegetables-potatoes

Ingredients

• 1 lb. russet or baking potatoes, peeled and
• cut into 3/4-inch cubes
• 1 lb. sweet potatoes, peeled and cut into
• 3/4-inch cubes
• 1 1/2 Tbsp. olive oil
• Kosher salt and ground black pepper
• 3 1/2 oz. fresh chorizo 9casings removed),
• pinched into small pieces no larger than
• 1/2-inch
• 1 sweet onion, cut into 1/2-inch pieces

Directions

1. Heat oven to 375 degrees.
2. Combine the potatoes and oil in a 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.
3. Add the chorizo and onion to the pan; use a spatula to turn the potato pieces over and distribute the onion chunks.
4. Roast 20 to 30 minutes, turning the potatoes over every 10 minutes, until the potatoes and onions are tender when pierced with a fork.

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