Baby Beet & Potato Hash With Chorizo


PREP TIME: 15 MINUTES   |    COOK TIME: 25 MINUTES

PREP TIME: 15 MINUTES   |    COOK TIME: 25 MINUTES


DIRECTIONS

INGREDIENTS

Makes 6 servings. 

  1. Drain beets well. Pat dry. Cut larger beets in half. 
     
  2. 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.
     
  3. 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. 
     
  4. 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. 
     
  5. 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. 
     
  6. 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. 
     
  7. Season with additional salt and pepper, as desired. Garnish with thyme and/or parsley, if desired.  
  •  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
 

NUTRITION INFORMATION

Per serving (1/6 of recipe): 340 calories; 17 g protein; 21 g carbohydrate; 19 g total fat; 820 mg sodium; 220 mg cholesterol; 2 g dietary fiber; 2 mg iron; 0.32 mg thiamin; 285 IU vitamin A; 4 mg vitamin C.