Tex-Mex Breakfast Hash and Eggs |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Here's a nice change of pace for breakfast, you control the heat! Ingredients:
1 lb chorizo sausage (see chorizo) |
1/2 cup diced onion |
1 clove garlic, minced |
4 cups frozen hash brown potatoes, cubed or diced |
1 (4 ounce) can diced green chilies, your heat preference |
1 medium tomato, diced |
salsa |
4 -8 eggs, cooked to your preference (poached, sunnyside up, scrambled) |
chopped cilantro |
shredded cheddar cheese or monterey jack cheese |
Directions:
1. In a large skilled cook the chorizo over medium heat until browned and done.
2. Drain reserving 3 T.
3. drippings, setting sausage aside.
4. Return drippings to the pan and over medium heat saute the onions and garlic for 4-5 minutes.
5. Add the chiles and stir well.
6. Add the potatoes, reduce heat to medium low and cook for 20 minutes, stirring often.
7. Add the tomatoes to heat through.
8. Spoon onto plates, top with eggs and offer salsa at the table.
9. Garnish with chopped cilantro and cheese if you wish.
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