I have never eaten corned beef hash. I think it is mainly due to the fact that I am scared to add any more fattening and salty recipes to the long list of bad for you foods that I love, which just so happens to mainly consist of anything salted caramel, anything with soft cheeses, and of course anything deep fried.
So, I took a clue from one of my favorite bloggers, Gina over at Skinnytaste, and decided to make my own kind of hash that has double the flavor and way fewer calories.
For those of you who are not familiar, soyrizo is this wonderful vegan/vegetarian/gluten free product sold at Trader Joe’s that has all the flavor of ground chorizo, except minus the pork and fat. If Mike approves, trust me, you will too!
Just brown up the potatoes and onions, add in some seasoning, cook the soyrizo until crispy, and voila!
Soyrizo hash, plus some rocket (That’s what Australians call arugula—cool, right?), and a poached egg sounds like a far better combo than any diner’s corned beef hash.
- 2 Potatoes, diced (approx. 2 ½ cups)*
- ¾ Cups Diced Onion
- 1 ½ Tablespoons Unsalted Butter*
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- ¼ Teaspoon Cayenne Pepper
- ½ Teaspoon Paprika
- 2 Cloves Garlic, grated
- 10 Ounces Soyrizo
- *If you really want to amp up the healthy in this recipe, you can totally substitute olive oil for butter and sweet potatoes for regular potatoes! Or if you are a crazy no-carb person, substitute a few diced red and yellow peppers. This recipe will still be so good!
- Dice the potatoes. Toss the potatoes into a large bowl of ice cold salted water to soak while you prepare the other ingredients.
- Add the butter or olive oil to a large skillet and heat over medium heat until the butter melts. Drain the potatoes and pat dry with a cloth or paper towel. Add potatoes to the pan and cook for ten to fifteen minutes until some of the edges start to golden.
- Dice the onion. Add the onions to the potatoes and cook until translucent, about three to four minutes. Add garlic and seasonings to the skillet. Stir to distribute evenly. Cook for one more minute.
- Add soyrizo and begin working a wooden spoon or rubber spatula into the soyrizo to break it apart into small bits. Cook for five minutes. Remove from heat and serve.
- Soyrizo hash will last three days in the refrigerator in an air-tight container. Might I recommend using the leftovers for a lovely omelet or tacos the next night?