Stir in parsley and paprika & let stand 10 minutes before dishing up.
TIP – For a more substantial meal, scoop mashed potatoes or steamed rice atop the hash.
TIP – To adapt for instant pot, simply sautee everything on high in instant pot in the same stages as directions for the stovetop. Then pressure cook on high 10 minutes (instead of simmering 30 minutes) allowing the pot to do its regular pressure build and steam release cycles. Stir in parsley and paprika after lid releases.
*Homemade Chorizo Sausage Meat*
1 lb lean ground beef (454g)
1 lb lean ground pork (454g)
2 minced large garlic (12g)
(or 1 Tbsp garlic powder)
½ Tbsp Qspice (6g)
1/4 tsp of each – celery salt, nutmeg & red chili pepper flakes
1 tsp of each – chipotle pepper & oregano
½ tsp of each – pepper, cumin, chili powder, onion powder & coriander
2 1/2 Tbsp white vinegar (40g)
Mix spice in a large bowl then stir in vinegar. Add ground meat and blend well.