recipe slightly adapted from Cooking and Eating From Away in Maine
Ingredients:
2 tablespoons vegetable oil
6 ounces fresh Mexican chorizo
1 medium onion, diced
2 cloves of garlic, minced
2 cups Brussels sprouts, raw or cooked, thinly sliced
1 large russet potato, cooked, diced into 1/4 inch pieces
2 cups roasted turkey meat, white and dark meat, diced into 1/4 inch pieces
1/2 cup heavy cream
1 tablespoon chili sauce
Kosher salt and freshly ground black pepper
Sriracha hot sauce (optional)
Directions:1.In a large cast iron skillet over medium-high heat, heat vegetable oil. Add chorizo, and break up with a spoon. Add onion, garlic, Brussels sprouts, and potato and cook, stirring occasionally, until onions become translucent and potatoes begin to brown, about 5 minutes. Add turkey meat, heavy cream, chili sauce, a dash of salt and pepper, and stir until combined.
2.Using a spatula, press mixture into bottom of pan. Let cook without stirring until crust forms, about two minutes. Scrape up hash, mix, and press mixture back into bottom of pan. Repeat every two minutes, until brown crusty bits appear throughout, about ten minutes total.
3. Add a swirl of Sriracha, if desired, and serve.
Family Rating: 2 thumbs up!
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