Ingredients for Tex Mex Breakfast Hash And Eggs
- Chorizo Sausage
- Onion
- 2 cloves garlic, minced
- Frozen Hash Brown Potatoes
- Green Chilies
- 1 (14.5 ounce) can diced tomatoes, undrained
- Salsa, to taste
- 2-4 eggs, fried to your liking
- Chopped cilantro, for garnish (optional)
- Cheddar Cheese
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How to Make Tex Mex Breakfast Hash And Eggs
- In a large skillet, cook 1 lb chorizo sausage over medium heat until browned and cooked through (about 8-10 minutes).
- Drain the chorizo, reserving 3 tablespoons of the rendered fat. Set the sausage aside.
- Return the reserved chorizo fat to the skillet. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and sauté over medium heat for 4-5 minutes until softened.
- Add 1-2 serrano chiles, finely chopped (adjust to your spice preference), and stir well for 1 minute.
- Add 2 lbs potatoes, peeled and diced, to the skillet. Reduce heat to medium-low and cook for 20-25 minutes, stirring occasionally, until potatoes are tender.
- Stir in 1 (14.5 ounce) can diced tomatoes, undrained. Heat through for 2-3 minutes.
- Spoon the hash onto plates. Top with 2-4 fried eggs per serving.
- Serve immediately with your favorite salsa, garnished with chopped cilantro and shredded cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
14g
Fat
91g
Carbs
15g
