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Shredded Beef and Chorizo Hash -- Quad-Cities Online Recipe Book
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Main Dishes:

Shredded Beef and Chorizo Hash

Comment on this recipe

A great way to use leftover roast!

Ingredients

2 cups fully cooked beef brisket, shredded
8 ounces chorizo
1 tablespoon vegetable oil
3/4 cup finely chopped green bell pepper
3/4 cup finely chopped onion
3 cups frozen potatoes O'Brien, defrosted
1/2 teaspoon salt
1/3 cup beef broth

Instructions

Heat oven to 400 degrees. In a large ovenproof, non-stick skillet, brown chorizo for 8-10 minutes; drain well. Discard drippings, wipe out skillet. In same skillet, heat oil and cook pepper and onion until tender. Stir in potatoes and salt. Add beef, chorizo and broth to vegetables; mix well. Firmly press down the top of the mixture. Bake for 20 minutes or until lightly browned and crisp. Makes 6 servings.

Laura Carson
Moline



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  Today is Saturday, Sept. 20, the 263rd day of 2014. There are 102 days left in the year.

1864 -- 150 years ago: Recruits can get $500 by enlisting now. Lt Jobe has a recruiting office on Illinois Street.
1889 -- 125 years ago: Superintendent Schnitger formally inaugurated the Rock Island and Davenport Railway Line of the Holmes system by putting on four cars to start.
1914 -- 100 years ago: Wires of the defunct Union Electric Co. are being removed by city electricians.
1939 -- 75 years ago: The Bishop Hill softball team won the championship in WHB"S Mississippi Valley tournament at Douglas Park.
1964 -- 50 years ago: A boom in apartment construction has hit Rock Island, with approximately 300 units either in or near the construction stage or due for an early rezoning decision.
1989 -- 25 years ago: Members of the Bi-State Metropolitan Planning Commission are hoping to revive their push for a new $70 million four-lane bridge spanning the Mississippi River.






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