Country Chorizo Hash

This recipe was developed by Chef Christina Joslin at The University of Rhode Island during one of our product trainings.

Servings: 5
Serving size: 1 cup

Ingredients

3/4 cup AcreMade egg substitute
2 cups cold water
1/4 cup vegetable oil
1/2 cup bell peppers, diced
1 cup potatoes, diced
3/4 cup Abbot’s Butcher chorizo
Salt and pepper, to taste

Preparation

1. Mix Acremade egg substitute with cold water per package directions. Let rest while other ingredients are prepared.
2. Blanch the diced potatoes.
3. Heat oil in skillet. Sauté vegetables until tender, do not overcook. Add chorizo and continue to cook 1 minute. Set aside and hold warm for next steps.
4. Pour egg batter into the same skillet with a small amount of additional oil if needed. Cook until egg is nearly set all the way through. The amount of time will vary depending on the size of the skillet and thickness of volume in the pan.
5. Add potatoes and vegetable-chorizo mixture and scramble through. Do not overmix. Season with salt and pepper to taste. Serve.