Mexican Hash
Mexican huipil blouse embroidered flowers cotton manta cloth with hand embroidery in cotton thread.
Recipe Summary Mexican Hash
Here's a hearty, eggless breakfast with minimal prep. This is a Mexican-inspired variation on the traditional corned beef breakfast hash.Ingredients | Embroidered Mexican Peasant Blouse12 ounces uncooked chorizo sausage¼ cup chopped onion2 teaspoons vegetable oil1 (16 ounce) package frozen diced hash brown potatoes½ teaspoon seasoning salt1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained2 tablespoons coarsely chopped cilantro1 avocado, cubedDirectionsHeat 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.This can be served with a fried egg for those that want extra protein.Info | Embroidered Mexican Peasant Blouseprep: 5 mins cook: 25 mins total: 30 mins Servings: 4 Yield: 4 servings
TAG : Mexican HashBreakfast and Brunch, Potatoes,