Low-Carb Leftover Pot Roast Hash with Chimichurri-Inspired Sauce
Author: Faith Gorsky
Prep time:
Cook time:
Total time:
Yield: 4 servings
Keep leftovers exciting with this Low-Carb Leftover Pot Roast Hash with Chimichurri-Inspired Sauce! Topped with a fried egg, it’s perfect for any meal of the day.
Ingredients
Chimichurri-Inspired Sauce (yields about ½ cup sauce):
Sliced scallion or minced chives, for garnish (optional)
Instructions
For the sauce, add the vinegar, oil, and garlic to a food processor or blender and process until smooth. Add all remaining ingredients and pulse a few times just to combine. The sauce should be chunky, not completely pureed. You can make the sauce up to 1 day ahead of time, and keep it covered in the fridge; let it sit at room temperature for 20 minutes before using.
For the hash, add the oil, chorizo, and onion to a medium skillet over medium heat. Cook until the onion is softened and starting to brown, about 5 to 7 minutes, stirring occasionally. Add the pot roast and cook until warmed throughout, about 2 minutes more.
To serve, divide the hash between 4 plates. Top each with a fried egg and a sprinkle of scallion or chives on top. Serve along with the sauce to spoon on top.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/low-carb-leftover-pot-roast-hash-with-chimichurri-inspired-sauce/