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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 :

• 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

Instructions :

Prep : 5M	Cook : 4M	Ready in : 30M

• 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.

Notes :

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

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