How to Make Better Brunch

03 Dec 2015
POSTED BY Y Magazine
Breakfast is one of the most important meals of the day and the weekend is the perfect time to get creative and experiment with some great brunch ideas

We’re all familiar with the traditional brunch fare of strata, quiche, eggs Benedict, omelettes, scrambled eggs, toast, sausages and the like, all of which are delicious choices. But if it’s time for a brunch reboot to wow your guests and their taste buds, Aunt Nellie’s has the perfect suggestion: baby beet and potato hash with chicken chorizo. One skillet makes one delicious brunch dish.



Chopped red-skinned potatoes and chicken chorizo seasoned with thyme, cumin and chilli powder cook into a tasty, hearty hash, but that’s just the beginning. Bite-sized baby whole pickled beets top the hash; their homemade tangy-sweetness adding an unexpected but complementary punch of flavour and colour to the subtly spicy dish.

Serve straight from the skillet for a rustic yet impressive presentation, accompanied by juice, coffee and seasonal fruit to finish.

Visit auntnellies.com for more brunch ideas, as well as recipes for other meal occasions from soup to supper, even dessert.

* Family Features

Recipe: Baby Beet and Potato Hash with Chicken Chorizo

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Prep time:  15 minutes
Cook time:  25 minutes
Serves:  6

Ingredients:

  • 1 jar Aunt Nellie’s Baby Whole Pickled Beets (or other brand)
  • 225g chicken chorizo or breakfast sausage
  • 1/2 cup chopped red onion
  • 1/2 tsp salt and coarse ground black pepper
  • 1 tsp ground cumin (optional)
  • 1/2 tsp chipotle chilli powder (optional)
  • 450g red-skinned potatoes, unpeeled, chopped (about 1/2-inch pieces)
  • 2 tbsp water
  • 1/2 tbsp fresh thyme leaves, chopped or 1/2 tsp dried thyme leaves
  • 1-2 tsp olive oil, if needed
  • 6 large pasteurised eggs
  • Chopped fresh thyme or parsley (optional)

Method:

  1. Drain beets well. Pat dry. Cut larger beets in half.
  2. Heat large nonstick skillet over medium heat. Add chicken chorizo; cook until browned. Add onion, salt and pepper, and cumin and chilli powder, if desired. Cook another three to five minutes, or until the chicken chorizo is cooked and onion is tender, stirring frequently. Remove from skillet; reserve one tablespoon drippings from the pan and return to skillet. Set chicken chorizo aside.
  3. Meanwhile, place potatoes in microwave-safe bowl; add water. Cover with plastic wrap; microwave on high two to three minutes, or until almost tender.
  4. Drain potatoes; add to skillet with thyme. Cook about five minutes, or until potatoes are cooked through, stirring occasionally, adding olive oil to skillet if necessary.
  5. Return chicken chorizo mixture to skillet with potatoes. With spatula, press into even layer; cook three to four minutes to brown. Stir, press into layer and cook three to four more minutes to brown. Add beets to skillet.
  6. With back of spoon, make six indentations in potato-beet mixture. Crack eggs into small custard cup or bowl and pour into each indentation. Cover skillet; cook until eggs reach desired firmness.
  7. Season with additional salt and pepper, as desired. Garnish with thyme or parsley, if desired.

Nutrition information per serving: 

340 calories, 17g protein, 21g carbohydrate, 19g total fat, 820mg sodium, 220mg cholesterol, 2g dietary fibre, 2mg iron, 0.32mg thiamin, 285 IU vitamin A, 4mg vitamin C.

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