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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Serve topped with cilantro and cubed avocados.