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Recipes » Side Dishes » Chorizo Hash
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Reprinted from The China Study Family Cookbook (BenBella Books, 2017).

2 ½ cups water

1 ¼ cups millet

1 Tbsp apple cider vinegar

3 garlic cloves, minced

1 tsp dried Mexican oregano

1 tsp ancho chile powder

½ tsp smoked paprika

½ tsp black pepper

½ tsp ground cumin

Pinch ground allspice

Sea salt to taste

TO MAKE HASH

1 Preheat oven to 350 degrees F.

2 Combine the water and millet in a 2-quart saucepan with a tight-fitting lid. Bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook the millet until tender, about 20 minutes. (See Tip below.) Add all the remaining ingredients and mix well.

3 Crumble the mix and place on a nonstick baking sheet or a regular baking sheet lined with parchment paper.

4 Bake until lightly browned, about 15 minutes. Stir and continue to bake for another 10 minutes.

TO MAKE PATTIES

1 Preheat oven to 425 degrees F.

2 Combine the water and millet in a 2-quart saucepan with a tight-fitting lid. Bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook the millet until tender, about 20 minutes. (See Tip below.) Add all the remaining ingredients and mix well.

3 Using a ¼-cup measure or small ice cream scoop, shape the millet mixture into patties and place them on a nonstick baking sheet or a regular baking sheet lined with parchment paper.

4 Bake for 10 minutes, turn them over, and then bake another 10 minutes.

For the millet to work as a binder in this dish (to hold everything together in a patty), you need to almost overcook it. If it seems crumbly when you first make it, add 2 to 3 tablespoons more water to the pan, cover tightly, and let it cook for another 2 to 3 minutes. The millet should hold together when pinched between your fingers or pressed against the side of the pan.

If you will not be using all the patties right away, stack them between sheets of waxed paper and pack them into a resealable bag. Freeze for up to 1 month.

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