All Recipes Breakfast and Brunch Recipes Potatoes

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 2 tablespoons coarsely chopped cilantro 1 avocado, cubed

Nutrition Info

599.1 calories carbohydrate: 31.1 g cholesterol: 74.8 mg fat: 49.1 g fiber: 6.1 g protein: 24.7 g saturatedFat: 16.4 g servingSize: - sodium: 1528.1 mg sugar: 4.2 g transFat: : - unsaturatedFat: : -

Heat 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.

4 servings

Here's a hearty, eggless breakfast with minimal prep. This is a Mexican-inspired variation on the traditional corned beef breakfast hash.