With little preparation, this hash dish makes a filling, eggless breakfast. It is a version of the classic corned beef breakfast hash with Mexican influences. For individuals who desire more protein, this can be served with a fried egg.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
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
- 1 avocado, cubed
- 2 tablespoons coarsely chopped cilantro
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.
Nutrition Facts
| Calories | 599 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 6 g |
| Protein | 25 g |
| Saturated Fat | 16 g |
| Sodium | 1528 mg |
| Sugars | 4 g |
| Fat | 49 g |
| Unsaturated Fat | 0 g |
Reviews
Very good and doesn’t take long to cook. I used rotel and Italian sausage because I didn’t have chorizo. My family loved it! Will def put into heavy rotation for breakfast.
this is really very good ! I put a over easy egg on top and my men loved it !!
Wonderful flavors in this dish, but I did not like the canned tomatoes. Second try, used chopped fresh tomato, much better! Very good recipe, I make it often!
awesome recipe! I made hasbrown from scratch since I couldn’t find the frozen at the store. also used colombian chorizo. it was perfect!
This turned out great! I added cumin and garlic to the meat onion mixture and served these with tortillas and scrambled eggs on the side for those who wanted more protein. I set up a contiment bar with cilantro, cheddar cheese, & picante sauce, allowing some personalization I will defiantly make this again. Thank you for a great recipe!
Delicious. Amazing flavor from the chorizo. Will definitely make it again.
A nice change of pace for dinner with several ingredients that I had on hand. Mine turned out very spicy, but it was still yummy. I used the hash browns with onions and peppers just to save time. I will make it again.
I made this for some friends today, and they gave it rave reviews. So did my husband.
I really like this recipe! I used frozen hash browns with onions and peppers but followed the recipe exactly other than that. It is so quick and easy, I do top with an over easy egg for a complete meal. Very simple but most often that is best 🙂
The egg on top really added zest and interest!
This was a quick dinner after a hectic day. I had potatoes to use up so I peeled, par boiled them and proceeded to fry as the recipe called for. I added diced jalapenos and made some holes in the potatoes and dropped in some eggs to soft boil. Served with grated cheese and sour cream it hit the spot! It is a great base recipe that you can easily make your own.
Was good but a bit spicy for me. Next time I am going to leave out the cilantro and see if it works better.
Loved it. Used hash browns instead of home fries and added some green onion also. Had leftovers the next day with some poached eggs on it!
Tried it with a poached egg, rather than fried. The runny yolk was “icing on the cake”!
This was yummy. I only added half a can (approx. 7 oz) of diced tomatoes. Also added a few shakes of cayenne pepper and about a half tsp. of cumin. Yumm. So good. It was a hit, even with my picky son.
This might be just as good, and less greasy, substituted with Soyrizo. Also too many potatoes- I would cut way down and add an egg or 2 instead.
5 stars for the idea however I did alter the recipe to our tastes. We eat a lot Mexican food including pico de gallo which I substituted for the diced tomatoes. Also I topped ours with 2 fried eggs each and a sprinkling of shredded pepper jack. My local supermarket makes their own chorizo from ground pork shoulder instead of pork snouts, salivary glands and lymph nodes like most commercial chorizo is made from and that is what I used.
This is the first time that I have made it, the first time I make ANY new recipe , I do it as set out , but in this case i dont think that I could any better except may be a little more tobasco! 10/9.99 THANKS .Mr G
Made completely different – & only for me. 1 packed hot italian sausauge 1/4 cup chopped onion 2 tsp vegetable oil Left over mashed potatoes 1 14.5 oz mexican style stewed tomatoes coarsely chopped cilanto 1 avocado (opt) Hot Spicy Kabasa (opt eggs to top
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!
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!