Mexican Hash

Mexican Hash
  • PREP TIME
    5 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    30 mins
  • SERVING
    4 People
  • VIEWS
    99

Embark on a culinary journey to the heart of Mexico with this vibrant and flavorful hash. A symphony of spicy chorizo, crispy hash browns, and fresh toppings creates a breakfast (or any time!) experience that is both hearty and invigorating. Perfectly egg-free as is, or elevate it with a perfectly fried egg for an extra protein boost.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    31 g
  • Cholesterol
    75 mg
  • Fiber
    6 g
  • Protein
    25 g
  • Saturated Fat
    16 g
  • Sodium
    1528 mg
  • Sugar
    4 g
  • Fat
    49 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large skillet, heat over medium-high heat. Crumble the chorizo sausage into the hot skillet and cook, stirring frequently, until browned and cooked through. (Approximately 3 minutes)

02

Step

Add the chopped onion to the skillet and continue to cook, stirring occasionally, until the onion becomes translucent and softened. (Approximately 3 minutes)

03

Step

Remove the chorizo and onion mixture from the skillet and transfer to a plate. Set aside.

04

Step

Return the skillet to medium-high heat and add the vegetable oil. Once the oil is heated, add the frozen diced hash brown potatoes and seasoned salt to the skillet. Toss to coat the potatoes evenly in the oil. (Approximately 1 minute)

05

Step

Cook the potatoes, stirring occasionally, until they are golden brown and crispy. (Approximately 10 minutes)

06

Step

Add the drained diced tomatoes and the reserved chorizo-onion mixture back into the skillet with the potatoes. Stir gently to combine all ingredients evenly. (Approximately 1 minute)

07

Step

Continue to cook, stirring once halfway through, until heated through. (Approximately 4 minutes)

08

Step

Serve the Mexican hash immediately, garnished with cubed avocado and fresh cilantro.

For extra flavor, consider adding a pinch of smoked paprika or a dash of your favorite hot sauce to the hash while cooking.
To prevent sticking, ensure your skillet is properly heated before adding the potatoes.
If you prefer a vegetarian option, substitute the chorizo with an equal amount of plant-based chorizo or black beans.
For a spicier hash, use hot chorizo or add a finely chopped jalapeño pepper along with the onion.

Alexandra Kirlin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 33 Ratings)
Total Reviews: (8)
  • Austyn Smitham

    I love that it's egg-free!

  • Derrick Denesik

    Easy and delicious! My family loved it.

  • Durward Kuhnkris

    The avocado and cilantro really make this dish special.

  • Joany Rohan

    So quick to make on a busy weeknight!

  • Verlie Bailey

    I did add an egg to it. The perfect dish!

  • Forest Olson

    This recipe is a keeper. Thank you!

  • Savanna Collins

    This was a great way to use up some chorizo I had!

  • Geovanny Huels

    I added some bell peppers, as suggested. It turned out great!

LEAVE A REVIEW

Please Rate