Description
Here’s a hearty, eggless breakfast with minimal prep. This is a Mexican-inspired variation on the traditional corned beef breakfast hash.
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
Instructions
- 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.
- 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.
- 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.
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 4