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.)
- 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
- 1 lb Becker Farms sausage
- 1/4 c flour
- ~4 c milk
- 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.
Note: because this dish involves significant chopping of vegetables and uses several dishes, whoever made it is exempt from washing the dishes :)