This Spicy Chorizo and Veggie Hash is one of those meals that came about by staring blankly in the fridge, trying to figure out what I can make for dinner without having to run to the store. We had tried grilling some brussels a few days before (they were just okay). We still had plenty of leftovers, waiting to be made into something. I had a pound of chorizo in the freezer, because it is one of my husband’s favorites, and this is what happened!
We have been eating low carb for over a year so the thought of a hash made with potatoes has been pretty much out of my brain for months. This is where the brussels sprouts come into play. They are hearty enough to stand up to the bold flavors of the chorizo and make the perfect base. Let’s take a minute to talk about the ingredients.
Spicy Chorizo and Veggie Hash Tips
- Chorizo- You are looking for raw ground chorizo, Mexican style. I get mine at Fresh Thyme in the meat case, I have seen Johnsonville carry it as well as Kroger. If you can’t find it in bulk you can but RAW links. Just split the casing with a knife and take out the meat. This is not the dried, cured Spanish style that you see on a meat and cheese plate. It might work but I have not had a chance to try it.
- Queso Fresco- This is a white crumbly cheese from Mexico. It has a mild salty flavor. I find mine in the same area that had the refrigerated tortillas and salsa at the grocery. If you can not find it feta would be a fine substitute.
This recipe turned out to be lick your plate delicious! Sometimes a weird-sounding combination turns out to be awesome! If you are excited to try this recipe give it a share on your favorite social media! Thank you!
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Spicy Chorizo and Veggie Hash
Ingredients
- 1 tablespoon oil
- 1 pound fresh chorizo you are looking for raw sausage not the dried variety
- 1 pound brussels sprouts halved
- 1/2 cup water
- salt and pepper
- 1 lime
- 4 ounces queso fresco cheese feta would work as well
- few sprigs cilantro leaves chopped, stems discarded
- 1 tablespoon butter
- 8 eggs
- hot sauce optional, for serving
- sour cream optional, for serving
Instructions
- in a large skillet add the oil and cook the chorizo. Crumble it in the pan while cooking and cook until the edges are nice and brown, about 7-10 minutes. Remove the chorizo to a plate but leave in at least 1 tablespoon or so of the rendered fat in the pan If you do not have any fat in the pan you can add more oil.
- Add the brussels sprouts and give them a quick stir. Cook these undisturbed for 5 minutes, until the bottoms are a nice golden brown. When the first side is brown give them a stir, add the water, and cover the pan. Let these steam for 7-10 minutes. (at this point you can start frying your eggs to save time). Remove the lid and cook until all the water has evaporated then add the chorizo back in, stirring to combine and squeeze the lime over the top. Season with salt and pepper as desired.
- Top the hash with the queso fresco, cilantro, and fried eggs. Serve with hot sauce and sour cream if desired.
