Shredded Beef and Chorizo Hash -- Quad-Cities Online Recipe Book
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Main Dishes:

Shredded Beef and Chorizo Hash

Comment on this recipe

A great way to use leftover roast!

Ingredients

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

Instructions

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.

Laura Carson
Moline



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  Today is Thursday, Aug. 21, the 233rd day of 2014. There are 132 days left in the year.

1864 -- 150 years ago: Sheriff McLaughlin had the misfortune to dislocate his right shoulder some days ago when his carriage upset. He is now able to walk about but has a very sore shoulder.
1889 -- 125 years ago: A kindergarten was started in the downtown district of Rock Island with the Misses Dodie Hawes and Grace Knowlton as teachers.
1914 -- 100 years ago: Pope Pius X died in Rome.
1939 -- 75 years ago: Rock Island's new theater was named Esquire.
1964 -- 50 years ago: The J.I. Case Co. plant in Bettendorf will add from 150 to 200 employees by Jan. 1 a spokesman for the company said today. The Bettendorf Works today had a payroll of 1,350, but an increased production schedule will require additional people.
1989 -- 25 years ago: The Illowa Council Boy Scouts of America reached and passed its campaign goal in a drive that began 14 months ago by raising more than $2.2 million for the expansion of Loud Thunder Reservation near Andalusia.






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