Chorizo Hash Recipe: Leftovers You Will Love

Gentle Readers, we meet again. I’m happy about that, just like I’m happy to have leftovers visit the table again. However, to keep things interesting, it’s fun to dress them up a bit. Hash is the perfect vehicle for the second meeting. Infinitely flexible and fast, this Chorizo Hash came from some leftover baked potatoes and a dream.

Chorizo Hash: I think I love you

Chorizo Hash: I think I love you

To be fair, I baked extra potatoes on purpose without a clear vision of their future, just because turning the oven on for so few potatoes always seems ridiculous to me.

Why not make extra baked potatoes?

Why not make extra baked potatoes?

Also, topping anything with a runny egg makes it more delicious and beautiful in my opinion. Do not skip the eggs, even if you like yours a bit more firm. I won’t judge. Much.

Chorizo Hash Recipe

1 lb (or whatever you have on hand) chorizo sausage (this is bulk, not the Spanish link style)
dash of olive oil
1/2 sweet yellow onion, diced
3 cloves garlic, minced
3 leftover baked potatoes, skinned and diced large (bake them now if you  must, boiled potatoes would also suffice)
1/2 bag baby spinach
3 scallions, whites and greens, chopped
1/2 cup or so shredded cheese
salt and pepper to taste
runny eggs (completely not optional, runny being relative to personal taste)
hot sauce (optional I suppose)

1. In a large skillet, brown the chorizo over medium heat. Drain excess fat, and put cooked chorizo on paper towels on a plate while you complete the next steps.

2. If the skillet is now quite dry, add a splash of olive oil. Heat to medium, then saute the onion until soft and wilted, add the garlic. Saute until you smell it. Quickly add the potatoes and stir to mix. Feel free to season with salt and pepper to taste at this phase.

Toss and wilt the spinach. Feel free to say "Bork Bork Bork" like the Swedish chef. I know I did.

Toss and wilt the spinach. Feel free to say “Bork Bork Bork” like the Swedish chef. I know I did.

3. Cook for a few minutes until the mixture is well mixed and heated through. Add the reserved chorizo back to the skillet. Stir and cook until flavors meld, another few minutes. Add the baby spinach and stir into the mixture. Cook until it wilts.

Cheese, just because it adds dimension and adhesion to the chorizo hash.

Cheese, just because it adds dimension and adhesion to the chorizo hash.

4. Toss the green onions and cheese in, leaving the pan on the burner, but turning off the flame. Let the cheese melt and the flavors meld while you make eggs. I’ll wait.

5. Taste for seasoning and adjust. Serve a portion topped with eggs and hot sauce. Thank me later.

Are you a fan of the runny egg topping? Now is the time to come clean. Confess in the comments box below, or on Twitter for all the world to see. I’ll be waiting.

Send your questions, queries, and quips to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

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Coming up Sunday, Weekly Menus time!

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