Recipe of the Week!March 17, 2010
In honor of St. Patrick’s Day, it’s time for corned beef and potatoes, Southwest style, courtesy of the Hannaford Supermarket magazine. Chorizo is usually available now in mainstream supermarkets, and it’s a wonderful alternative to sausage. Mexican chorizo tends to be a little spicier than its Spanish/Portuguese cousin, with a little vinegar kick to it. Either version works well in this dish. Remove the seeds and veins from the jalapeno (my addition to the recipe) if you can’t take the heat. This dish works for breakfast, brunch, lunch or dinner. Serve with warm tortillas and fresh fruit, and it’s an Irish holiday meal fit for a Latino leprechaun. Enjoy this week’s Recipe of the Week!
Mexican Chorizo Hash
2 tbsp. canola or vegetable oil
4 poblano peppers, stemmed, veins and seeds removed, diced
1 jalapeno, stemmed, diced
1 medium sweet onion, diced
1 lb. chorizo, minced (remove casing if possible)
4 cups cooked, diced potatoes OR 5 cups frozen shredded hash brown potatoes
1 ½ cups diced fresh tomatoes
2/3 cup chopped fresh cilantro
Heat oil in a large skillet over medium-high heat. Add peppers and onion. Cook until onion begins to soften, 3 to 4 minutes. Stir in chorizo, breaking up the meat with a spatula as it cooks. Cook until meat is cooked through, 4 to 5 minutes. Add potatoes, cooking and stirring until heated through, about 4 to 8 minutes. Remove from heat. Drain excess juice from tomatoes, stir tomatoes and cilantro into the hash. Serve immediately, with a bottle of hot sauce on the side, if desired. Eat!