Mexican Hash

Here's a Mexican-inspired variation on the traditional corned beef breakfast hash. Chorizo, diced tomatoes, cilantro, and avocado add color and flavor to create a delicious one-pan meal.

• Preparation Time: 5 mins
• Cooking Time: 25 mins
• Total Time: 30 mins
• Calories: 599 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.