MEXICAN SHRIMP COCKTAIL RECIPE WITH AVOCADO RECIPES

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MEXICAN HASH RECIPE | ALLRECIPES



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

Provided by fabeveryday

Categories     Breakfast Potatoes

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 599.1 calories, CarbohydrateContent 31.1 g, CholesterolContent 74.8 mg, FatContent 49.1 g, FiberContent 6.1 g, ProteinContent 24.7 g, SaturatedFatContent 16.4 g, SodiumContent 1528.1 mg, SugarContent 4.2 g

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