Mexican Hash
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Description
Here's a hearty, eggless breakfast with minimal prep. This is a Mexican-inspired variation on the traditional corned beef breakfast hash.
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
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.
Nutrition Facts
serving: 4 servings
calories: 599.1 kcal
carbohydrates: 31.1 g
protein: 24.7 g
saturated fat: 16.4 g
cholesterol: 74.8 mg
sodium: 1528.1 mg
fiber: 6.1 g
sugar: 4.2 g
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