Brunch is the leisurely and festive way to start a weekend day, no special occasion needed. The main requirement is simple: great food to share with family and friends.
We’re all familiar with the traditional brunch fare of strata, quiche, eggs Benedict, omelets and the like, all of which are delicious choices. But if it’s time for a brunch reboot to wow your guests and their taste buds, Aunt Nellie’s has the perfect suggestion: Baby Beet and Potato Hash with Chorizo. One skillet … one delicious brunch dish.
How to make Baby Beet & Potato Hash With Chorizo
Ingredients
- 1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets
- 1/2 pound raw chorizo or breakfast sausage
- 1/2 cup chopped red onion
- 1/2 teaspoon salt
- Coarse ground black pepper
- 1 teaspoon ground cumin, optional
- 1/2 teaspoon chipotle chili powder, optional
- 1 pound red-skinned potatoes, unpeeled, chopped (about 1/2-inch pieces)
- Olive oil
- 1/2 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried thyme leaves
- 6 large pasteurized eggs
- Fresh thyme, chopped or 1/2 teaspoon dried thyme, optional
- Chopped parsley, optional
Directions
Makes 6 servings.
- Drain beets well. Pat dry. Cut larger beets in half.
- Heat large nonstick skillet over medium heat until hot. Add chorizo; cook 3 minutes or until browned, stirring frequently and breaking into crumbles. Add onion, salt, pepper, and cumin and chili powder, if desired. Continue cooking 3 to 5 minutes or until sausage is cooked through and onion is tender, stirring frequently. Remove from skillet; reserve 1 tablespoon drippings from chorizo and return to skillet. Set chorizo aside.
- Meanwhile, place potatoes in microwave-safe bowl; add 2 tablespoons water. Cover with plastic wrap; microwave on HIGH 2 to 3 minutes or until almost tender.
- Drain potatoes; add to skillet with thyme. Cook about 5 minutes or until potatoes are cooked through, stirring occasionally, adding 1 to 2 teaspoons olive oil to skillet if necessary.
- Return chorizo mixture to skillet with potatoes. Press with spatula into even layer; cook 3 to 4 minutes to brown. Stir, press into layer and cook 3 to 4 more minutes to brown. Add beets to skillet.
- With back of spoon, make six indentations in potato-beet mixture. Crack eggs into small custard cup or bowl and pour into each indentation. Cover skillet; cook until eggs are desired doneness.
- Season with additional salt and pepper, as desired. Garnish with thyme and/or parsley, if desired.
SOURCE: Seneca Foods For more seasonal recipes, visit AuntNellies.com and READsalads.com.
