Golden Beet and Chorizo Hash is a quick and tasty meal. Top it with an egg and you’ve got a great breakfast, brunch or even dinner! There are only four ingredients in this hash making it fast and easy to prepare. The chorizo brings lots of flavor to this dish so I only season with salt and pepper. I like the sweetness of the beets paired with the spiciness of the chorizo. The beet greens, not only are a great way to use all of the beets, but also bring a freshness to the dish.
I developed this dish when Joe and I were eating a low carb diet. The golden beets worked really well as a replacement for potatoes. I find that golden beets aren’t quit as sweet as red beets. But if you like, you can use the red beets in this recipe.
Golden Beet and Chorizo Hash is perfect for Brunch
These days brunch is all the rage. Restaurants that don’t normally feature breakfast items have jumped on the brunch band wagon. Of course eating in restaurants can be expensive, but hosting your own brunch party can be an affordable alternative. Breakfast ingredients in general are not costly. The next time you want to have some friends over be on trend and save money at the same time. What else could you ask for?
Pick your favorite Chorizo Sausage for this recipe
Golden Beet and Chorizo Hash is a great mash up of an all American diner classic and a south of the border treat. Chorizo is a kind of a catch all term for spicy sausage with a Latin influence. Mexican chorizo is typically seasoned with vinegar and chili peppers, while Spanish chorizo is made with garlic and pimentón (Spanish smoked paprika, either sweet or hot). This gives it its deep brick-red color and smoky flavor.
Next time your in the mood for something different with a little spice, Golden Beet and Chorizo Hash is sure to please everyone at your table.
Golden Beet and Chorizo Hash
4
servings5
minutes20
minutes25
minutesIngredients
2 cups golden beets, peeled and cut into 1/2″ dice
1 cup onion, finely chopped
1/2 lb chorizo sausage, casing removed
1 1/2 cup beet greens (the tops), chopped
2 tbsp olive oil
2 1/2 tsp salt
1/2 tsp ground black pepper
4 eggs, cooked in the style you prefer (optional)
Directions
- In a large, high-sided skillet, cover beets with water and bring to a boil over high heat. Season with 1 tsp salt and cook until tender, about 6-8 minutes. Drain beets and wipe out skillet.
- Heat olive oil in skillet over medium-high heat. Add chorizo and immediately start breaking it into bite size pieces with your wooden spoon. Once the chorizo is browned, about 2 minutes, add onion. Season with 1/2 tsp salt. Cook, stirring, until tender, about 2 minutes. Next add boiled beets, season with 1 tsp salt and 1/2 tsp ground black pepper and cook until the beets begin to slightly brown, about 5 minutes. Lastly, add beet greens and stir until wilted, about 2 minutes. Remove from heat.
- Top with an egg, cooked in the style you prefer.
