Sweet Potato Hash by Gilbert DeHoyos
Videography and production by Nayeli Cervantes
Gilbert DeHoyos is a local San Antonio man who owns and operates Barrio Barista, a coffee shop in the west side of San Antonio, TX. DeHoyos shows us how much love he puts in his food through his words and way of cooking.
- 1 large egg
- 1 slice of Grain Bread
- 1 sweet potato
- 1/2 cup of chopped white onions
- 16 oz. of Kiolbassa Chorizo
- 1/2 cup of canola oil
Begin by heating up two frying pans with canola oil on medium heat. Chop up onions and feel free to cook with sweet potatoes and season to taste. Cook the chorizo separately until it has browned. Once the potatoes and chorizo are thoroughly cooked, mix them together in one pan and set them aside. Lastly, fry the egg sunny side up and toast some bread. Once the egg is ready, serve on top of potatoes and chorizo and prepare to enjoy!