Name: Low-Carb Leftover Pot Roast Hash with Chimichurri-Inspired Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine vinegar; 4 tablespoons extra-virgin olive oil; 1 large clove garlic, crushed; ½ cup finely chopped fresh parsley; 5 scallions, green and white parts, thinly sliced; ¼ teaspoon ground coriander; ¼ teaspoon ground cumin; ¼ teaspoon dried oregano; ¼ teaspoon salt; ⅛ teaspoon crushed red pepper flakes; 1½ tablespoons olive oil; 2 tablespoons finely diced chorizo (optional); 1 small onion, diced; 2 cups (about 8-12 oz/227-340 g) cooked, cubed leftover pot roast; 4 eggs, cooked any way you like; Sliced scallion or minced chives, for garnish (optional)