Shredded Beef and Chorizo Hash
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A great way to use leftover roast!
2 cups fully cooked beef brisket, shredded
8 ounces chorizo
1 tablespoon vegetable oil
3/4 cup finely chopped green bell pepper
3/4 cup finely chopped onion
3 cups frozen potatoes O'Brien, defrosted
1/2 teaspoon salt
1/3 cup beef broth
Heat oven to 400 degrees. In a large ovenproof, non-stick skillet, brown chorizo for 8-10 minutes; drain well. Discard drippings, wipe out skillet. In same skillet, heat oil and cook pepper and onion until tender. Stir in potatoes and salt. Add beef, chorizo and broth to vegetables; mix well. Firmly press down the top of the mixture. Bake for 20 minutes or until lightly browned and crisp. Makes 6 servings.