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Farmer’s Table: Choizon Sweet Potato Hash

By Susan Maslowski

My husband volunteered to head up MIA Recovery Missions in Vietnam and Laos in his final years as an archeologist at the U.S. Army Corps of Engineers. The missions were to achieve accounting of Americans missing during the Vietnam War. The recovery teams were based out of Hickam Air Force Base in Honolulu, where a Central Identification Laboratory is located.

While in Honolulu, both before and after the missions, my husband was provided housing and an automobile. He had an opportunity to explore the the island of Oahu.

A few years ago, I had a chance to visit Honolulu with my husband when he returned for an international archeology conference. I enjoyed seeing the sites and learning about the culture he experienced while living there. Since that trip, we have returned to Honolulu nearly every year.

We didn’t realize our trip in December would coincide with the 75th anniversary of Pearl Harbor. It was a memorable time to be in Honolulu. We encountered many other West Virginians, because the Morgantown High School Band was chosen to represent our state in the parade.

My heart swelled with pride when they passed by. As a former high school band member, I can honestly say the Morgantown band was one of the best parade units. When other vacationers learned that we were from West Virginia, they assumed we were with the band. We proudly accepted compliments.

The week was memorable, but crowded with all of the celebrations. When we couldn’t get reservations at Duke’s, a favorite lunch spot, we were able to be seated at the upstairs sister restaurant called the Hula Grill, which is a part of the Outrigger Waikiki Beach Resort.

I decided to take advantage of the brunch menu. I ordered a sweet potato hash made with local sweet potatoes and linguiça, a Portuguese smoked, cured pork sausage seasoned with garlic and paprika. This bold and spicy dish was one of my favorite meals during the entire trip.

I have never seen linguiça here, so, when I had a desire to replicate this delicious dish last week, I chose to substitute chorizo. My sweet potato hash was very good, although not quite to the perfection of the dish I had at the Hula Grill.

Until I can return to Hawaii, my version will have to suffice.

Chorizo, Kale and Sweet Potato Hash

1 (9-ounce) roll of raw beef or pork chorizo

3 sweet potatoes, cooked, peeled and cubed

½ cup chopped onion

2 garlic cloves, minced

1 teaspoon cumin

1 cup chopped kale

Salt and pepper to taste

1 tablespoon lime juice

Remove the chorizo from the casing and cook in a large skillet until done. Remove and drain all but 1 tablespoon of fat.

Add onion, garlic and cumin to the pan and cook for about 5 minutes. Stir in cooked cubed sweet potatoes. Heat through. Add kale and cook until wilted, about 2 to 3 minutes. Remove from heat. Season with salt and pepper and sprinkle with lime juice, before serving.

For questions about recipes or other information, contact Susan Maslowski at mudriverpottery@aol.com or go to our websites at metrokanawha.com and putnamreview.com. Susan also has a Farmer’s Table Facebook page.


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