By Hell’s Kitchen Chef Barret Beyer

1 lb Chorizo (small dice)
2 Large Sweet Potatoes (small dice)
1 Large Red Pepper (small dice)
1 Honey Crisp Apple (1/8” x 2” strips)
1 tbs Minced Garlic
1 Red Onion or Spanish Onion (small dice)
2 Tomatillo (small dice)
1/3 Cup Grated Parmesan
TT Salt
TT Pepper
2 Oz Oil
2 tbs Unsalted Butter
4 Oz White Cooking Wine
Mascarpone Cheese

Cooking Instructions:

Put a large sauté pan on high heat and let pan get hot. Add oil to pan and let oil get hot. Add your small dice Chorizo and render down the fat aprox 2 minutes. Add the Sweet Potato and let cook for an additional 3 minutes, tossing the mixture about every 30 seconds. Add your small dice Red Pepper and continue on high heat for an additional 2 minutes again tossing every 30 seconds. Add your Onion and Garlic and cook down until onion becomes slightly translucent. Add your Tomatillo and White Wine to deglaze the pan. Once wine is reduced to 1/3 add your butter and mix well tossing until melted. Add your Parmesan by half until you have it at a consistency of your liking and serve. After Plating  take about 1 tablespoon of mascarpone per plate and Garnish with a cannel on top of hash.

**This Recipe can also be made into a stuffing by adding  some Rosemary, Oregano, Thyme and some large dice day old bread at the very end and then baked for about 6 minutes at 400 degrees. pure perfect green coffee contains 50% chlorogenic acid

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