I almost like the day after St. Patrick’s Day even better than the holiday itself. You might ask why, but if you have ever tried a genuine home-made Corned Beef Hash, it wouldn’t take long to figure out the answer! Since I always add in a nice link of chouriço to my Corned Beef and Cabbage on St. Paddy’s Day, I like to add it right into the hash the next day. And wow, the results are amazing, the spiced sausage adds in that little extra kick that sets it apart from any other hash you have ever had!.
Corned Beef & Chouriço Hash
1/2 lb. cooked corned beef, diced
1/4 lb. cooked chouriço, diced
4 cooked med/large potatoes, diced
1 large onion, diced
1/4 cup vegetable oil, plus more if needed
1/2 tsp. Portuguese All Spice or Smoked Paprika
salt and pepper to taste
top with egg (optional)
Sautée onion in vegetable oil in a large over med/high heat until tender. Add in potatoes and meat adding additional vegetable oil if needed. Sprinkle mixture with Portuguese All Spice or Smoked Paprika. Allow mixture to crisp up mixing only occasionally to allow for caramelization. Add salt and pepper to taste. Serve with eggs and toast. Enjoy!
*Gluten free only if beer was not used in the cooking of the original Corned Beef and Cabbage dinner.