Monday, September 3, 2012

Sausage & Chorizo Hash Skillet


Sausage & Chorizo Hash Skillet - All Rights Reserved © Haidee Vaquer 2012

I was watching an episode of Cooking for Real by Sunny Anderson on Food Network 2 weeks ago when my husband joined-in. Normally he would ask me to change the channel, but when he saw what was cooking, a breakfast skillet with chorizo and beef hash, he was intrigued and watched the show with me. When the dish was done, he said, "Oh my God, that looks so good!" "Would you like me to make some for you tomorrow?", I asked. And he answered with a resounding, "Yes, please!"

 So the following morning, which happens to be a Saturday, I made him a breakfast skillet. It was not exactly the same dish prepared by Sunny; hers was chorizo and ground chuck hash, mine was with sausages... big and chunky sausages!

The Sausage and chorizo pair is a match made in heaven, they complimented each other perfectly; it's a spicy-savory combo. Add some potatoes and crack a few eggs on top and it's one good brekky-in-a-pan! A great way to start anybody's day. My husband loved it so much he requested an encore last weekend!

So here it is, my Sausage and Chorizo Hash Skillet.

Difficulty: Easy

Prep Time: 10 minutes
Cooking Time: 20-25 minutes
Total Time: 30-35 minutes

Ingredients:

1/2 of 225 g Chorizo Burgos, finely diced
4 pcs (225 g) pork sausages, skinned and crumbled
1 large (approx. 2 cups) potato, diced
1/2 medium yellow onion, diced
6 cloves garlic, minced
4 eggs
2 tbsps extra virgin olive oil (EVOO), add as needed
1/2 tsp salt, adjust to taste
1/2 tsp pepper, adjust to taste
1 tbsp chopped parsley, garnish

Groceries Tips for my Bahrain-based readers: I used Broad Oak Farm Pork Sausages and La Cordobesa Chorizo Burgos; both can be found in the pork section of any Al Jazira Supermarket.

Directions:

1. Preheat the oven to 180*C.
 Tip: You may pop in the skillet in the oven while you prep; that will save you time on pre-heating the skillet on the stove-top.

2. Heat the EVOO in the skillet and swirl it around to coat the inside of the skillet. Cook the sausage and chorizo for 3-4 minutes. Do not cook all the way through, just enough for the sausage to release some of it's oil but the meat are still medium cooked and tender. Transfer the meat in a bowl and leave the oil in the pan.

3. In the same oil, sauté the potatoes. Season with salt and pepper. Cook covered for 8-10 minutes until the potatoes are done but still firm, stirring every 2 or 3 minutes. You want the edges of the potatoes to brown but not burnt!

4. After 10 minutes, add the garlic and onion and cook for another 2-3 minutes until the onion is semi-translucent. Feel free to add EVOO if needed.

5. Add the sausage and chorizo and stir until well mixed. Taste for seasoning. 

6. Make 4 indentations and crack eggs on those dents. Pop it in the oven for 5 minutes or until the eggs are cooked to your preferred doneness. Garnish with chopped parsley and freshly cracked pepper. Serve with toasted crusty bread and herbed butter.

Makes a hearty servings for 2.

 31 August 2012
Home-cooked Meals



Sausage & Chorizo Hash Skillet - All Rights Reserved © Haidee Vaquer 2012

Sausage & Chorizo Hash Skillet - All Rights Reserved © Haidee Vaquer 2012









6 comments:

  1. I love Sunny! She's the best. And this skillet looks amazing! I'll have to make it for Sunday brunch!

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    1. I love her too! Thanks for visiting my blog and hope you'll enjoy the recipe :-)

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  2. Always looking for new stuff to do with my cast iron and also how to incorporate chorizo into more dishes. Thank you!...and hello from the States! What are you doing in Bahrain?

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    Replies
    1. Hi Sheila, looks like we have something in common, I love my cast iron too! i think it's one of the most pampered things in my kitchen, it spends a good amount of "spa time' in the oven regularly to maintain it's black patina. I bought mine unseasoned and am very proud of how it's turning out to be ;-) Oh but enough about the cast iron! If you like chorizo dishes, may I suggest this recipe, Paella Mixta, you can find it here in my blog: http://haideekitchen.blogspot.com/2012/03/paella-mixta.html. If you love Spanish food, you're gonna love it!
      And to answer your last question, my family is here and I have a day job working as a leasing manager for one of the shopping malls here. So hello back from the sand pit! :-)

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  3. Omelette made so colorful and attractive. Awesome preparation.

    www.indianrecipecorner.com

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