Hash is probably one of our favorite things to make for breakfast on the weekends. Not because it’s terribly fancy or special, but because it is a chance to use up lots of random leftovers. Hash is traditionally meat with potatoes and some kind of onions- the options are endless. I most often use bacon, sausage, leftover steak or all beef chorizo. Leftover roasted potatoes generally don’t reheat in the microwave well, but they go great in hash. And I always throw in extra vegetables- whatever your family prefers. 

I had some Flourish & Roam chorizo thawed out decided to make hash with it this morning. Chorizo has so much flavor- it makes this dish even easier because you won’t need any additional spices. I love this chorizo too, because I think it has much better texture than most store bought chorizo. In this case, the chorizo does have some heat so instead of potatoes I used butternut squash so that the sweetness balanced out the spice of the chorizo. Sweet potatoes would be perfect, as well. 

Ingredients:

• 1 lb Flourish & Roam Chorizo
• 1 small onion diced
• 1 garlic clove minced
• ½ bell pepper diced
• 1 small butternut squash peeled, seeded, and diced (about 3 cups)
• ½ tsp salt

1. In a large skillet over medium high heat brown the chorizo, breaking it up well as it cooks. Remove from pan and save in a bowl for later. 
2. Pour off all but 2 tablespoons of fat. Reserve in case you need it later. 
3. Cook onion in pan until clear, about 2-3 minutes.
4. Add the garlic and cook until fragrant for about 30 seconds. 
5. Add the pepper, squash, and salt to the skillet. Cook until the squash is tender, stirring occasionally. If mixture starts to look too dry or starts to stick, you can add some of the oil you poured off earlier. 
6. Once the squash is tender, add the chorizo back to the pan and stir together until everything is hot. 
7. Serve hash topped with either cheese or a soft-cooked egg (my personal favorite!).

Recipe shared from the Kitchen of Rudi Perry