Tag Archives: simple dinner ideas

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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Strawberry Almond Buckwheat Pancakes Recipe

Gentle Readers, though The Practical Cook is inordinately fond of breakfast for dinner, she is not fond of the sugar crash or trying to herd wild sticky children to bed post the meal. So how does one offset the necessary simple carbs the menu demands? A little wheat, and a little sweet. Read on.

Sliced Strawberries on Almond Buckwheat Pancakes

Sliced Strawberries on Almond Buckwheat Pancakes

First, let me fully admit that this barely constitutes a recipe. Though you can make delightful buckwheat pancakes from scratch, I am a big fan of this box mix. I actually like buckwheat pancakes more than white flour ones. They’re sweeter and more interesting. If you want to go from scratch, try adapting my Whole Wheat Waffles recipe. They work quite well as pancakes.

Bacon also goes with pancakes. Just saying. (Cherrywood smoked, drool.)

Bacon also goes with pancakes. Just saying. (Cherrywood smoked, drool.)

Strawberry Almond Buckwheat Pancakes Recipe (or Guidelines, as We Like to Say)

I just doctor the mix to suit my needs. Pancakes don’t really need to rise, they just need to not be too runny nor too thick, and to have some inherent sweetness.

Hodgson Mill Buckwheat Pancake Mix for the win!

Hodgson Mill Buckwheat Pancake Mix for the win!

3/4 cup Buckwheat pancake mix
1/4 cup, generous, almond meal
3/4 cup milk
1 egg
1 Tablespoon oil
2 Tablespoons applesauce
1/4 to 1/2 teaspoon pure almond flavoring

Stir. Don’t overstir. Heat a griddle or frying pan to pretty hot over medium heat. Add butter. Make pancakes. Serve with sliced strawberries and maple syrup. Makes about a dozen smallish pancakes.

Hodgson Mill Buckwheat Pancake Mix suggested recipe.

Hodgson Mill Buckwheat Pancake Mix suggested recipe.

Send maple syrup, kudos, and food pictures 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!)

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Up next, Bacon Brackets, in time for March Madness. What am I talking about? Tune in to find out.

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Can this supper be saved? Yes, by Trader Joe’s

Gentle Readers, I hope it’s just us here in the confessional booth today. You see, I attempted to declare my independence from bottled salad dressing, but I fell in love. As food love goes, it often happens with a chance encounter at a friend’s house. Then, as I skipped gleefully and unattended down the aisles of Trader Joe’s the other morning after a successful camp drop-off, there it was.

Trader Joe's Romano Caesar Dressing, I Heart You

Trader Joe's Romano Caesar Dressing, I Heart You

Yes, I bought a bottle of my very own. (Along with many, many other things, having discarded the list; shopping for the pure joy of new food discovery, more on those items as I taste them.) The cashier commented on his love for the Romano Caesar Dressing as well. I’m starting to suspect this product has a cult following. And if you give The Practical Cook some dressing, she’s going to buy some Romaine to go with it. And make some croutons from scratch from the stale bread. (Heat some butter or olive oil in a small skillet over medium heat, add a  bit of minced garlic if you like, toss in thinly sliced baguette or cubes of stale bread, brown, sprinkle with parmesan cheese while still hot, eat. Preferably on a salad but straight up is good too.)

Butternut Squash Ravioli from Trader Joe's

Butternut Squash Ravioli from Trader Joe's

And then came the butternut squash ravioli. Bliss. I browned a large hunk of butter and some fresh sage, toss, toss, toss, a simple and satisfying dinner that everyone loved without any fuss in the kitchen. It was beautiful and delicious, the perfect end to a day of camp, swim lessons, and general chaos.

Simple Salad with Romano Caesar Dressing and Homemade Croutons

Simple Salad with Romano Caesar Dressing and Homemade Croutons

Trader Joe's Butternut Squash Ravioli with Browned Butter and Crispy Sage

Trader Joe's Butternut Squash Ravioli with Browned Butter and Crispy Sage

It was a nice break from tomato-based sauces, and the sweetness of the ravioli went so well with the sage. The Youngest Practical Cook ate all of her sage (and the croutons) and left some ravioli.

Thank you Trader Joe’s, for saving my supper. I was steps away from collapse, but the simple elegance of the meal kept me going. I shall persevere and cook another day. And I forgive me for buying another bottle of salad dressing, and you just might if you try this stuff.

Do you have a favorite bottled salad dressing? Have you tried the Romano Caesar? Comments and confessions are welcome in the comments section, just below.

Submit your questions and thoughts 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!)

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Tomorrow, a timely review of Locopops: Home of the Delicious Paleta.

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Filed under Can this supper be saved?, On the Table, Punt!