Chorizo Hash
This healthy version of the traditional Mexican sausage makes a tasty side dish for your favorite brunch. It’s so fun to make, you can even get the kids involved. These can be prepared as patties or as a hash.
Prep: 10 mins
Cook: 45 mins
Yield: 14 to 16 patties
Reprinted from The China Study Family Cookbook (BenBella Books, 2017).
Ingredients
Ingredients
- 2 ½ cups water
- 1 ¼ cups millet
- 1 Tbsp apple cider vinegar
- 3 garlic cloves, minced
- 1 tsp dried Mexican oregano
- 1 tsp ancho chile powder
- ½ tsp smoked paprika
- ½ tsp black pepper
- ½ tsp ground cumin
- Pinch ground allspice
- Sea salt to taste
Instructions
Instructions
To make hash
- 1. Preheat oven to 350 degrees F.
- 2. Combine the water and millet in a 2-quart saucepan with a tight-fitting lid. Bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook the millet until tender, about 20 minutes. (See Tip below.) Add all the remaining ingredients and mix well.
- 3. Crumble the mix and place on a nonstick baking sheet or a regular baking sheet lined with parchment paper.
- 4. Bake until lightly browned, about 15 minutes. Stir and continue to bake for another 10 minutes.
To make patties
- 1. Preheat oven to 425 degrees F.
- 2. Combine the water and millet in a 2-quart saucepan with a tight-fitting lid. Bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook the millet until tender, about 20 minutes. (See Tip below.) Add all the remaining ingredients and mix well.
- 3. Using a ¼-cup measure or small ice cream scoop, shape the millet mixture into patties and place them on a nonstick baking sheet or a regular baking sheet lined with parchment paper.
- 4. Bake for 10 minutes, turn them over, and then bake another 10 minutes.
Cooking Tips
Cooking Tips
- 1. For the millet to work as a binder in this dish (to hold everything together in a patty), you need to almost overcook it. If it seems crumbly when you first make it, add 2 to 3 tablespoons more water to the pan, cover tightly, and let it cook for another 2 to 3 minutes. The millet should hold together when pinched between your fingers or pressed against the side of the pan.
- 2. If you will not be using all the patties right away, stack them between sheets of waxed paper and pack them into a resealable bag. Freeze for up to 1 month.
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