Cast Iron Chorizo O’Brien Hash
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This easy camping breakfast is a favorite. A chorizo O’Brien hash, made with quick O’Brien potatoes sauteed in cast iron and mixed with spicy sausage before cracking eggs on top and letting it all come together.
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The bonus avocado crema takes boring camp meals to a whole new level.
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Ingredients
- O’Brien Potatoes
- Chorizo
- Garlic
- Green Chilies
- Black Beans
- Salt
- Eggs
- Avocado
- Mayo
- Cashew Milk
- Lime Juice
- Chili Lime Seasoning
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INSTRUCTIONS
In a skillet over medium heat, fry the chorizo until cooked through, breaking into small pieces as it cooks.
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Brown the potatoes in the same skillet, over medium heat, stirring as needed to avoid sticking or burning until crispy and cooked through.
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Add the garlic and stir to combine, cooking 30 seconds longer.
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Add the chiles and black beans. Sit the chorizo back into the hashbrowns.
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Mash the avocado, mayo, cashew milk, lime juice, and chili lime seasoning together in a bowl.
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