Mexican Hash

Name: Mexican Hash
Total time: 30
Yield: 4
Ingredients: 12 ounces uncooked chorizo sausage; 0.25 cup chopped onion; 2 teaspoons vegetable oil; 1 (16 ounce) package frozen diced hash brown potatoes; 0.5 teaspoon seasoning salt; 1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained; 1 avocado, cubed; 2 tablespoons coarsely chopped cilantro

Recipe by fabeveryday from allrecipes.com

Breakfast 30 Mins.

Ingredients

4 servings

•

12 ounces uncooked chorizo sausage
•

0.25 cup chopped onion
•

2 teaspoons vegetable oil
•

1 (16 ounce) package frozen diced hash brown potatoes

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0.5 teaspoon seasoning salt
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1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
•

1 avocado, cubed
•

2 tablespoons coarsely chopped cilantro

Instructions

Heat a skillet over medium-high heat. Cook and stir chorizo in the hot skillet until brown and crumbly, about 3 minutes. Add onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
Pour oil into the same skillet over medium-high heat. Add frozen potatoes and seasoning salt; toss to coat potatoes in oil, then cook, stirring occasionally, until potatoes are browned and crispy, about 10 minutes.
Add diced tomatoes and chorizo-onion mixture to the skillet; stir gently to mix evenly. Cook for 4 minutes, stirring once halfway. Serve topped with avocado and cilantro.