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

Ingredients

  • 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

Instructions

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.

Cooking Tips

  • 1. 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.
  • 2. 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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