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Shredded Beef & Chorizo Sausage Hash
A great way to use leftover roast! |
Prep: 20 minutes
Cook: 30 minutes
Servings: Serves 6
| 2 |
cups fully cooked brisket, shredded |
| 8 |
oz. fresh chorizo sausage, casing removed |
| 1 |
Tbsp. vegetable oil |
| 3/4 |
cup finely chopped green bell pepper |
| 3/4 |
cup finely chopped onion |
| 3 |
cups frozen potatoes O'Brien, defrosted |
| 1/4 |
tsp. salt |
| 1/3 |
cup ready-to-serve beef broth |
| 3 |
Tbsp. chopped fresh cilantro |
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Heat oven to 400°F. In a large ovenproof non-stick skillet, brown sausage over medium heat 8 to 10 minutes, breaking up into 1/2-inch crumbles. Drain well on paper towels. |
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Discard drippings, wipe out skillet. In same skillet, heat oil over medium heat until hot. Add bell pepper and onion. Cook and stir until tender. Stir in potatoes. Season with salt. |
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Add beef, sausage, broth and cilantro to vegetables; mix well. Firmly press down top of mixture. Bake in 400°F oven 20 minutes or until lightly browned and crisp. |
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| *Substitute a Convenience, fully-cooked, pot roast from the grocery store. |
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| Chorizo sausage is a highly seasoned, coarsely ground pork sausage flavored with garlic, chili pepper and other spices. |
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