Tex Mex Hashbrown

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

8 frozen hashbrown patties

1 pound Mexican-style chorizo (see note)

4 to 8 large eggs

1 avocado (diced)

1 medium tomato (diced)

1/2 cup shredded pepper jack, Monterey jack or cheddar cheese, or crumbled queso fresco

1/4 cup salsa or pico de gallo

2 Tablespoons minced cilantro

Directions

Cook the 8 frozen hashbrown patties according to the directions on the package (I like to cook mine in the air fryer). Make sure they are nice and crispy.

Cook the 1 pound Mexican-style chorizo (or whichever meat you choose to use) in a medium skillet over medium-high heat. Drain extra fat if needed.

Cook the 4 to 8 large eggs according to your preference. I like mine sunny-side-up for this recipe, but scrambled, poached, or over-easy works just fine too.

Put 2 hashbrowns on each plate. Divide the chorizo (or other meat) evenly among the plates, and spread it over the top of the hashbrowns. Top each with one or two eggs.

Divide the 1 avocado (diced), 1 medium tomato (diced), 1/2 cup shredded pepper jack, Monterey jack or cheddar cheese, or crumbled queso fresco, 1/4 cup salsa or pico de gallo, and 2 Tablespoons minced cilantro among each of the plates. Serve immediately.

Nutrition

• Calories: 779 kcal
• Total Fat: 55 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.02 g
• Cholesterol: 269 mg
• Sodium: 1497 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 6 g
• Total Sugars: 2 g
• Protein: 29 g