Ingrédients pour Mexican Hashbrown's
- 2 cups shredded potatoes
- 1/2 cup shredded onion
- 1/4 cup chopped jalapeños
- 1 cup cooked chorizo
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 teaspoon dried Mexican oregano
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 8 eggs, scrambled
- 2 large tomatoes, sliced
- 1/2 cup sliced black olives
- 1/4 cup chopped green onions, for garnish
- 1/2 cup sour cream
- 1/2 cup salsa
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Comment préparer Mexican Hashbrown's
- Preheat your oven's broiler.
- In a large, heavy skillet (cast iron is ideal), heat 1/4 cup of oil over medium-high heat.
- In a large bowl, combine 2 cups shredded potatoes, 1/2 cup shredded onions, 1/4 cup chopped jalapeños, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried oregano.
- Once the oil is shimmering, add the potato mixture to the skillet. Press down firmly to create an even layer.
- Cook for 4-5 minutes, then gently lift an edge to check for a golden-brown crust. Flip and cook for another 3-4 minutes, adding more oil if needed.
- Transfer the hashbrowns to a baking sheet or wire rack.
- Top the hashbrowns with scrambled eggs (2 eggs per serving), fried chorizo (1/4 cup per serving), 1/2 cup shredded cheese, sliced tomatoes, sliced olives, chopped onions, and the remaining cheese.
- Broil for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown.
- Serve immediately with sour cream and salsa.
Nutrition Information (Approximate per serving)
Sodium
137 g
Sugar
24g
Fat
219g
Carbs
25g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Breakfast Lunch Main Dish Potatoes Vegetables American Mexican Oven Easy Beginner Cook Broil Stove Top Dietary Spicy Comfort Food Low Carb Low In Something Taste Mood Equipment Number Of Servings
