Mexican Hash

Name: Mexican Hash
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
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

Rating: 4.73 stars

33 Ratings
29 Reviews
14 Photos

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

By fabeveryday

Gallery

Recipe Summary

prep:

5 mins

cook:

25 mins

total:

30 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

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

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.

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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.

Cook's Note:

This can be served with a fried egg for those that want extra protein.

Nutrition Facts

Per Serving:

599 calories; protein 24.7g; carbohydrates 31.1g; fat 49.1g; cholesterol 74.8mg; sodium 1528.1mg. Full Nutrition

Reviews (29)

Most helpful positive review

Bibi

Allstar

05/30/2017

This was a tasty dish, Fab! I did serve with a fried egg on top, for breakfast, and it was delish! This hash had just the right amount of flavor, with very little heat. The avocado added richness, and the cilantro gave a perky, greeny-fresh taste. Plus, this had great staying power, keeping me hunger-free till lunchtime. Thanks for the idea! Read More

Helpful

(12)

Most helpful critical review

Srinivas G

02/06/2017

It is good recipe Read More

Helpful

(3)

33 Ratings

5 star values: 27
4 star values: 4
3 star values: 1
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Bibi

Allstar

05/29/2017

Helpful

(12)

Kim's Cooking Now

Allstar

04/29/2017

Quick and delicious! I used a bag of those "Simply Potatoes" that you can find near the eggs in the grocery store, and they worked great! Didn't have an avocado on hand, but had a bit of left over guacamole, so I just served that on the side. We had this for brunch today, so I also added a fried egg on the side. My husband and I both enjoyed this! Read More

Helpful

(7)

Courtney Servantes

Allstar

04/26/2017

So simple to make, yet so flavorful. Excellent as is! Great also with shredded cheese and sour cream on a tortilla. Thanks for a fantastic recipe. Read More

Helpful

(5)

bd.weld

Allstar

04/04/2017

Breakfast, lunch or dinner this 5 star recipe will please anyone. Read More

Helpful

(5)

Buckwheat Queen

Allstar

05/23/2017

My goodness this is amazing. I used fresh potatoes and cut them by hand, so they were a a bit big and took longer to cook. I added some sour cream and served it in fresh corn tortillas. This stuff is so freaking good, I could've eaten it all myself. Beware! Thank you for the recipe Read More

Helpful

(4)

Marianne

Allstar

04/26/2017

We had this for lunch today and enjoyed it very much. I used Hunt's Fire Roasted Diced Tomatoes and Trader Joe's Roasted Potatoes with Onions and Peppers. This recipe comes together quickly and was very tasty! Thanks for a very yummy lunch! Read More

Helpful

(4)

MariaTheSoaper

Allstar

04/16/2017

Loved the recipe, and used fresh cubed potatoes instead of frozen because of dietary reasons. It is SO good and easy for a week night meal. We added eggs, sour cream, pico de gallo and red sauce as toppings for a "full breakfast for dinner". Its a keeper and we'll def make this again. Read More

Helpful

(4)

Paula Baker

Allstar

04/26/2017

Loved it! Picky husband even enjoyed it. The only change I made was using dried cilantro instead of fresh (that's all I had on stock). Read More

Helpful

(3)

Srinivas G

02/06/2017

It is good recipe Read More

Helpful

(3)

More Reviews

Back to Mexican Hash

All Reviews for Mexican Hash

- of Reviews

Mexican Hash

Servings Per Recipe: 4
Calories: 599.1

% Daily Value *

protein: 50 %

carbohydrates: 10 %

dietary fiber: 24 %

sugars:

fat: 76 %

saturated fat: 82 %

cholesterol: 25 %

vitamin a iu: 3 %

niacin equivalents: 71 %

vitamin b6: 37 %

vitamin c: 27 %

folate: 11 %

calcium: 3 %

iron: 14 %

magnesium: 11 %

potassium: 37 %

sodium: 61 %

thiamin: 60 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.