How to make Mexican Hash
recipes·@rodriguezgigiss·
0.000 HBDHow to make Mexican Hash
"Here is a hearty, eggless breakfast with minimal prep. This is a Mexican-stimulated version of the traditionally corned beef breakfast hash."              Ingredients: 12 ounces uncooked chorizo sausage 1/4 cup chopped onion 2 teaspoons vegetable oil 1 (16 ounce) package frozen diced hash brown potatoes 1/2 teaspoon seasoning salt 1 (14.5 ounce) can Hunt's Diced Tomatoes, drained 2 tablespoons coarsely chopped cilantro 1 avocado, cubed Direction: Warmness a skillet over medium-excessive heat. Add chorizo, breaking it aside until crumbly. Saute until it starts offevolved to brown, approximately 3 mins. Add chopped onion and prepare dinner, stirring often, until onion is translucent approximately 3 mins. Switch chorizo-onion mixture to a plate. Pour oil into pan and heat over medium-excessive warmness. Add frozen hash brown potatoes and seasoning salt. Stir to coat potatoes within the oil. Let the potatoes brown on one aspect, then turn as soon as after approximately five mins. Each side must be browned and crispy, about 5 mins according to an aspect. Upload the diced tomatoes and the chorizo and onion mixture; stir gently to mix frivolously. Prepare dinner for 4 more mins, stirring as soon as to rotate the components from the bottom of the pan to the pinnacle for even cooking.