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.
Chopped red-skinned potatoes and chorizo seasoned with thyme, cumin and chili powder cook into a tasty, hearty hash, but that’s just the beginning. Bite-sized baby whole pickled beets top the hash; their homemade tangy-sweetness adding an unexpected but complementary punch of flavor and color to the subtly spicy dish.
Serve straight from the skillet for a rustic yet impressive presentation, accompanied by juice, coffee and seasonal fruit to finish.
Visit auntnellies.com for more brunch ideas, as well as recipes for other meal occasions from soup to supper, even dessert.
Baby Beet and Potato Hash with ChorizoServes: 6
Preparation Time: 15 minutes
Cook Time: 25 minutes
- 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)
- 2 tablespoons water
- 1/2 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried thyme leaves
- 1-2 teaspoons olive oil, if needed
- 6 large pasteurized eggs
- Chopped fresh thyme or parsley (optional)
- Drain beets well. Pat dry. Cut larger beets in half.
- Heat large nonstick skillet over medium heat. Add chorizo; cook 3 minutes or until browned, stirring frequently and breaking into crumbles. Add onion, salt and pepper, and cumin and chili powder, if desired. Cook additional 3-5 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 water. Cover with plastic wrap; microwave on high 2-3 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 olive oil to skillet, if necessary.
- Return chorizo mixture to skillet with potatoes. With spatula, press into even layer; cook 3-4 minutes to brown. Stir, press into layer and cook 3-4 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 reach desired doneness.
- Season with additional salt and pepper, as desired. Garnish with thyme or parsley, if desired.
SOURCE: Seneca Foods