Easiest Way to Make Making Hash Butter

Mexican Hash

Leave this mixture to simmer for a minimum of 30 minutes, while the contents of the pot begin to display a dark brown/green colour.

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 | Making Hash Butter

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

Directions

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.

This can be served with a fried egg for those that want extra protein.

Info | Making Hash Butter

prep: 5 mins cook: 25 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Mexican Hash

Breakfast and Brunch, Potatoes,