Homemade Potato and Chorizo Hash
This quick lean sausage is a cross between traditional Spanish and Mexican chorizos. It features a generous dose of the European smoked paprika and garlic, yet is prepared with ground meat and served with south-of-the-border flair.
Makes: 4 servings
Free of: gluten and all top allergens
- 1 medium avocado, pitted and skin removed (5 oz avocado flesh)
- 1/2 cup (120 mL) water
- 2 tbsp allergy-friendly mayo
- 1 tbsp lime juice
- 1/2 tsp salt
- 4 tsp smoked paprika
- 2 tsp chili powder
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/4 tsp cayenne (optional)
- 1/4 tsp dried oregano
- 1/4 tsp ground cumin
- 1/8 tsp ground cloves
- 1/8 tsp ground coriander
- 1 tsp salt + salt for boiling potatoes
- 1 lb (450 g) lean ground turkey or pork (90 to 93% fat-free)
- 2 tbsp white or apple cider vinegar
- 1 lb (450 g) thin-skinned yellow potatoes, diced into 1/2-inch chunks
- 2 tbsp + 1 tbsp olive or avocado oil, divided
- 1 poblano pepper, diced
- Chopped cilantro, for serving
- Corn tortillas, for serving (optional)
- To make avocado sauce, place avocado flesh, water, mayo, lime juice, and salt in a small food processor or blend and process until smooth. Cover and refrigerate until ready to use; can be made up to 1 day in advance.
- To make chorizo hash, place all spices and 1 teaspoon salt in a small bowl, and whisk to combine.
- In a medium bowl, stir turkey or pork with spice blend until the ingredients are well distributed. Gently stir in vinegar. Let sit while cutting and cooking potatoes, or cover and refrigerate overnight to intensify flavors.
- Boil yellow and sweet potatoes in lightly salted water 5-6 minutes, or until just barely cooked through. They should be firm, not fork tender. Drain and return potatoes to the pot as it cools, allowing remaining moisture to evaporate.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add potatoes and cook, stirring occasionally, until lightly browned and tender, about 8-10 minutes. Remove to a medium bowl.
- Add 1 tablespoon oil to the skillet. Add the chorizo-seasoned meat and cook 3 minutes, while stirring and breaking up the meat into small pieces. Add poblano pepper and continue to sauté until the meat is fully cooked through and some liquid has emerged.
- Return to potatoes to the skillet and cook while stirring, 1-2 minutes, or until any residual liquid is absorbed and the potatoes are lightly coated with seasoning.
- Divide hash among 4 bowls. Drizzle each serving with avocado sauce and sprinkle with cilantro. Optionally serve with corn tortillas.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes