Mexican Hash recipe

All Recipes Breakfast and Brunch Recipes Potatoes

Ingredients

12 ounces uncooked chorizo sausage
¼ cup chopped onion
2 teaspoons vegetable oil
1 (16 ounce) package frozen diced hash brown potatoes
½ teaspoon seasoning salt
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
2 tablespoons coarsely chopped cilantro
1 avocado, cubed

Nutrition Info

599.1 calories
carbohydrate: 31.1 g
cholesterol: 74.8 mg
fat: 49.1 g
fiber: 6.1 g
protein: 24.7 g
saturatedFat: 16.4 g
servingSize: -
sodium: 1528.1 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a skillet over medium-high heat. Add chorizo, breaking it apart until crumbly. Saute until it starts to brown, about 3 minutes. Add chopped onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.

  2. Pour oil into pan and heat over medium-high heat. Add frozen hash brown potatoes and seasoning salt. Stir to coat potatoes in the oil.

  3. Let the potatoes brown on one side, then flip once after about 5 minutes. Both sides should be browned and crispy, about 5 minutes per side. Add the diced tomatoes and the chorizo and onion mixture, stir gently to mix evenly. Cook for 4 more minutes, stirring once to rotate the ingredients from the bottom of the pan to the top for even cooking.

  4. Serve topped with cilantro and cubed avocados.

Recipe Yield

4 servings

Recipe Note

Here's a hearty, eggless breakfast with minimal prep. This is a Mexican-inspired variation on the traditional corned beef breakfast hash.

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