Chorizo Hash from The China Study Family Cookbook

Serves 6 to 8

I never liked sweet potatoes growing up unless they were in a casserole covered with marshmallows. And I had never had chorizo until a friend invited me over for brunch one Sunday and served a version of this dish. It was a favorite of her children, who eagerly gobbled it down and asked for more. I asked for more, too. This dish is a good one to let the family help with chopping and measuring, preferably on a lazy weekend morning.

1 medium yellow onion, diced
1 large red bell pepper, seeded and diced
3 garlic cloves, minced
1 teaspoon ancho chile powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1 large sweet potato, peeled and diced
1 (10-ounce) bag frozen corn (about 11/2 cups)
1 recipe Chorizo (recipe below), coarsely crumbled
Grated zest and juice of 1 lime
Sea salt and black pepper

1. Sauté the onion and red bell pepper in a large saucepan over medium heat until the onion is translucent and starts to brown, about 5 minutes. Add water 1 or 2 tablespoons at a time to keep the vegetables from sticking to the pan.
2. Add the garlic, chile powder, cinnamon, cumin, and allspice and cook for another minute.
3. Add the sweet potato and corn and sauté until tender, about 10 minutes.
4. Add the crumbled chorizo, lime zest, and lime juice to the pan, season with sea salt and black pepper to taste, and cook until heated through, about 5 minutes. Serve warm.

Chorizo

Makes 14 to 16 patties

2 1/2 cups water
1 1/4 cups millet
1 tablespoon apple cider vinegar
3 garlic cloves, minced
1 teaspoon dried Mexican oregano
1 teaspoon ancho chile powder
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
Pinch ground allspice
Sea salt, to taste

1. Preheat the oven to 350°F (or 425°F if you plan to serve these as patties).
2. Combine the water and millet in a 2-quart saucepan with a tight-fitting lid. Bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook the millet until tender, about 20 minutes. Add all the remaining ingredients and mix well.
3. Using a 1/4-cup measure or small ice cream scoop, shape the millet mixture into patties and place them on a nonstick baking sheet or a regular baking sheet lined with parchment paper. (If you will not be using all the patties right away, stack them between sheets of waxed paper and pack them into a ziptop bag. Freeze for up to 1 month.)
4. If you will be using the chorizo to make hash or tacos, bake the patties at 350°F until lightly browned, about 15 minutes. Turn the patties over and continue to bake for another 10 minutes. If you will be serving these as patties, bake for 10 minutes at 425°F, turn them over, and then bake another 10 minutes.

NOTE FOR THE COOK: For the millet to work as a binder in this dish (to hold everything together in a patty), you almost need to overcook it. If it seems crumbly when you first make it, add 2 to 3 tablespoons more water to the pan, cover tightly, and let it cook for another 2 to 3 minutes. The millet should hold together when pinched between your fingers or pressed against the side of the pan.