Mexican Hash
Description
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.
Ingredients
•
12 ounces uncooked chorizo sausage
•
1/4 cup chopped onion
•
2 teaspoons vegetable oil
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1 (16 ounce) package frozen diced hash brown potatoes
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1/2 teaspoon seasoning salt
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1 (14 1/2 ounce) can Hunt's® Diced Tomatoes, drained
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1 avocado, cubed
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2 tablespoons coarsely chopped cilantro
Directions
1
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.
2
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.
3
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.