Brussels Sprout and Chorizo Beer Hash Recipe by Food 52

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Brussels Sprout and Chorizo Beer Hash

  • 1pound Brussels sprouts (outside leaves removed)
  • 3Chorizo links, outer casing removed and crumbled (can also use dried)
  • 1cup beer (I used Great Lakes Dortmunder)
  • 4Large eggs
  • 4Medium blue or red potatoes, halved
  • 1Shallot, diced
  • 3Cloves garlic, minced
  • Olive oil
  • Salt and pepper
  1. Bring 2 medium pots of salted water to a boil. Toss your whole Brussels sprouts into one for 5 minutes. Toss your potatoes into the other for 10. Drain both.
  2. In a large sautΓ© pan with high sides, heat olive oil over medium high heat. Add chorizo and cook for about 5 minutes. Add the garlic and shallots and cook for 3 minutes. Add a bit of salt and pepper.
  3. Trim the bottom of the Brussels sprouts and cut in half. Add your Brussels sprouts to the pan with the chorizo and cook for about 7 minutes, until they have started to brown. Note that the bottom of your pan will start to build a bit of a crust. Worry not: you will de-glaze it with the beer shortly.
  4. Peel the skin off the potatoes, and cut into 1 inch cubes. Toss into the pan after the brussels sprouts have browned. Add a little more salt and pepper to the dish. De-glaze the bottom of the pan with the beer. Let the potatoes cook for about 5 minutes, until they start to brown a little bit. Add more beer if necessary to make sure you get all the flavors off the bottom of the pan.
  5. Cook your eggs in butter with a dash of salt in a separate pan, for about 2-3 minutes, just until the egg white is no longer runny, but the yolk still is.Β 
  6. Serve the egg over the hash while both are still piping hot! Enjoy.

Credit: Food 52

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