This vibrant Mexican hash recipe is a hearty, eggless breakfast with minimal prep. It features spicy chorizo and crispy hash browns for a savory, satisfying start to the day. This can be served with a fried egg for those who want extra protein.
Ingredients
- 12 ounces uncooked chorizo sausage
- 0.25 cups chopped onion
- 2 teaspoons vegetable oil
- 1 , 16 ounce
- 0.5 teaspoons seasoning salt
- 1 , 14.5 ounce
- 1 avocado , cubed
- 2 tablespoons coarsely chopped cilantro
Instructions
-
1
Heat a skillet over medium-high heat. Cook and stir chorizo in the hot skillet until brown and crumbly, about 3 minutes. Add onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
-
2
Pour oil into the same skillet over medium-high heat. Add frozen potatoes and seasoning salt; toss to coat potatoes in oil, then cook, stirring occasionally, until potatoes are browned and crispy, about 10 minutes.
-
3
Add diced tomatoes and chorizo-onion mixture to the skillet; stir gently to mix evenly. Cook for 4 minutes, stirring once halfway. Serve topped with avocado and cilantro.
Nutrition Facts
Per serving
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