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Mexican Chorizo Hash

  • Servings:

    Serves 8 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    40 minutes


Chiles, spices, and a vinegar kick set Mexican chorizo apart from its Spanish cousin. The hash can be prepared through step 2 a day ahead and reheated. Chop and add tomatoes and cilantro just before serving. May be halved and frozen.
1 lb. 90% lean ground pork
1 tsp. minced garlic
2 1/2 Tbsp. paprika
1/4 tsp. ground cinnamon
1/2 tsp. dried oregano
3/4 tsp. ground cumin
3/4 tsp. ground coriander
2 Tbsp. apple cider vinegar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbsp. canola oil
4 poblano peppers or green bell peppers, veins and seeds removed, diced
1 medium sweet onion, diced
5 cups frozen shredded hash brown potatoes (not patties)
1 1/2 cup diced fresh tomatoes
2/3 cup chopped fresh cilantro
Tabasco (optional)
Mexican Chorizo Hash


1. Prepare the chorizo. In a large bowl, mix together all chorizo ingredients until well blended. If time allows, cover and refrigerate overnight to meld flavors.
2. Prepare the hash. Heat oil in a large skillet over medium-high heat. Add peppers and onion. Cook until onion begins to soften, 3 to 4 minutes. Stir in chorizo, breaking up the meat with a spatula as it cooks. Cook until meat is cooked through, 4 to 5 minutes. Add potatoes, cooking and stirring until heated through, about 4 to 8 minutes. Remove from heat.
3. Drain excess juice from tomatoes, then stir tomatoes and cilantro into the hash. Serve immediately, with a bottle of Tabasco sauce on the side, if desired.
Source: Hannaford Fresh Magazine, September - October 2009


Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 260 kcal (13%)
Calories from Fat 144 kcal (0%)
Total Fat 16 g (25%)
Saturated Fat 5 g (25%)
Cholesterol 40 mg (13%)
Sodium 125 mg (5%)
Total Carbohydrates 17 g (6%)
Dietary Fiber 3 g (12%)
Protein 12 g (20%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a