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Mexican Hash

Rated as 4.81 out of 5 Stars
84

"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
Original recipe yields 4 servings

Directions

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  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.
  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.
  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.
  4. 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 26.8 23.7 75 1525 Full nutrition

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Reviews

Read all reviews 24
  1. 27 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

It is good recipe

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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...

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.

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

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...

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...

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...

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...

It is good recipe

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).