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My review
Mexican Hash
fabeverydayblog
"Here's a hearty, eggless breakfast with minimal prep. This is a Mexican-inspired variation on the traditional corned beef breakfast hash."
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Ingredients
30 m servings 519 calsOriginal recipe yields 4 servings
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Directions
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- 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.
- 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.
- 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.
- Serve topped with cilantro and cubed avocados.
Footnotes
- Cook's Note:
- This can be served with a fried egg for those that want extra protein.
Nutrition Facts
Per Serving: 519 calories; 41.8 g fat; 26.8 g carbohydrates; 23.7 g protein; 75 mg cholesterol; 1525 mg sodium. Full nutrition
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Reviews
Read all reviews 2222 Ratings
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Most helpful positive review
5/29/2017
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 rich...
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5/29/2017
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 rich...
4/26/2017
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.
4/29/2017
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 o...
4/25/2017
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 an...
4/15/2017
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...
4/26/2017
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).
4/24/2017
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 stu...