Chorizo Hash

I originally bought the Tofurky Chorizo after watching Cowspiracy and convincing myself that my mid-Western meat and potatoes lifestyle could be modified.  I promptly put that Tofurky in my refrigerator and there is sat for probably a month.  Every time I looked at it, shivers ran up my back.  In no world what so ever, could I imagine this being even remotely edible.  My friend noticed it wasting away in my refrigerator one day, and with equal excitement to my distaste, offered to make me a breakfast burrito.   The thought repulsed me. But I remained open minded and the first bite I took, shocked the hell out of me.  It was delicious.  The texture was pleasant, the spices perfect, and in fact the one part of real chorizo that I struggle with, the greasy overly richness, did not exist.   To top it off, it's actually healthy.   If you are like me and the thought of using Tofurky Chorizo makes you vomit in your mouth a tiny bit, give this a shot.  I did not think I could be converted.  But yet here I am.

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Course Breakfast
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Breakfast
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. In a pot of boiling water, add a good pinch of salt and potato pieces. Cook until tender. Drain and set aside.
  2. Pour olive oil in a pan, add onion and peppers, season with salt. Stir and cook for 5 minutes.
  3. Add paprika and liquid smoke, stir and cook for 2 minutes.
  4. Add the drained potato pieces and toss well. Spread evenly and cook for 5-6 minutes.
  5. Add garlic and Tofurky chorizo. Toss well.
  6. In boiling water, add vinegar and poach egg for 5 minutes as shown in the video.
  7. Garnish chorizo hash with avocado, cilantro, and poached egg. Season with salt and pepper.
  8. Serve immediately.
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