On a recent trip to Barn Brasserie for breakfast, Kyle tried Matt’s chorizo hash and has been raving about it ever since! He was bound and determined to replicate the dish at home — lucky for us we always have chorizo on hand! — and has spent a number of hours over the past few weeks perfecting his recipe. He’s decided he’s finally got the combination just right, and is ready to share this creation with the world. Hopefully you and your family enjoy this breakfast (or lunch, or dinner) as much as Kyle does! Feel free to share a picture on our Facebook page if you decide to give it a try — we’d love to see your work.  This recipe will feed a small army (or provide you with leftovers for later in the week.)

Ingredients:
Hash
  • 1 lb Becker Farms chorizo
  • 2 c chopped winter squash (we use acorn and/or butternut)
  • 2 c chopped sweet potatoes
  • 2 c chopped carrots
  • 2 c chopped celery
  • 2 c chopped Brussels sprouts (optional)
  • 1 c chopped onion
  • 2 TBSP oil
Gravy
  • 1 lb Becker Farms sausage
  • 1/4 c flour
  • ~4 c milk
Eggs
  • 1 dozen Becker Farms eggs

Directions:

1. In a large skillet, brown the chorizo and once done, remove from the pan and set aside in a bowl.  In the same skillet, sweat the vegetables in the oil until tender.  Once done, add the chorizo back in and keep warm.

2. In a separate skillet, brown the sausage.  In a small bowl, combine the flour and part of the milk, mixing together well.  Add this to the skillet of browned sausage and gently mix in, as well as adding the rest of the milk to make the gravy.  Continue heating over medium-heat and stirring until the gravy is gently bubbling and at desired thickness.
3. In a separate skillet, prepare the eggs–choosing to either scramble them or in any other way you wish (over-medium, sunny-side, etc.).
4. Once the three components are done, combine and enjoy!
Note: because this dish involves significant chopping of vegetables and uses several dishes, whoever made it is exempt from washing the dishes 🙂
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Chorizo Hash
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