When I was a child, I spent a lot of time with my grandmother. She wasn’t one to let anything go to waste, and was very frugal. I think that is very typical of people that lived through the depression. She shopped at auctions and never missed a sidewalk sale.
I remember once her buying me underwear at one of these sales. I swear they would have fit someone three times as large as me and looked exactly like what she wore! I was mortified that I would have to wear them! Luckily, they disappeared, probably due to my mother thinking the same thing.
One of my favorite things to do was to help her in the kitchen. When she had leftovers, she often made hash. Her hash was a combination of anything that needed to be used up, and probably never made the same way twice. She would sit me up on a chair and I got to feed her hand-crank grinder leftover roast, potatoes and other vegetables. After everything was ground, she would add gravy or stock and heat it all up in a pot.
I got to thinking about how much I enjoyed that task and decided I was going to make my own version of hash. I generally don’t have too many leftovers, and since we love southwestern flavors, I thought I would put a spicy spin on the whole thing.
I used Chorizo sausage which is spicy and a gorgeous reddish orange color. It added so much flavor to my dish that I used very few spices. My son-in-law came to dinner and he and my husband each had two servings. It was so delicious that I will definitely be making this again with no changes. That is a first for me! I also made cornbread muffins, and they went perfectly with this dish.
Southwestern Chorizo Hash
1 lb Chorizo sausage (I had 2 9 oz packages)
3 cups Potatoes, cooked and diced
1 Jalapeno, minced
1 Red bell pepper, diced
1 Green bell pepper, diced
1 Onion, diced (1 cup)
2 teaspoons Mexican oregano
1 teaspoon cumin
Salt and pepper to taste
1 Egg per serving, poached, fried or baked
- In a large skillet, cook Chorizo until cooked through. Remove to a paper-lined dish to drain.
- Using some of the grease from the sausage, cook diced onion and jalapeno for 3 minutes. Add bell peppers and potatoes. Cook until potatoes are brown. Return sausage to pan and cook together until heated through.
*Serve with a topped egg and your choice of toppings such as an avocado, cilantro or cheese.