For the Chorizo Potatoes – 14 oz O’Brien Potatoes – 1 lb chorizo – 2 cloves garlic minced – 7 oz Green Chilies drained – ¼ cup Black Beans* drained and rinsed – Salt to taste – 6 eggs
For the Avocado Crema – 1 Avocado – ½ cup mayo or sour cream – 2 tbsp Cashew Milk – 1 tbsp Lime Juice – 1 tsp Chili Lime Seasoning
Cook the chorizo 1. In a skillet over medium heat, fry the chorizo until cooked through 2. Remove from skillet and cover with foil.
Brown the Potatoes 3. Brown the potatoes in the same skillet, over medium heat 4. Add the garlic and stir to combine 5. Add the chiles and black beans 6. Sit the chorizo back into the hashbrowns. 7. Season with salt as desired.
Fry the eggs 8. Create 6 small divots 9. Crack the eggs one at a time gently into the divots. 10. Cover the skillet with foil and allow the eggs to set. 11. Remove foil when eggs are set and spoon into dishes to serve.
Make the Avocado Crema 12. Mash the avocado, mayo, cashew milk, lime juice, and chili lime seasoning together in a bowl.
Serve! 13. Spoon the avocado crema over the chorizo O’Brien hash. 14. Garnish with sliced tomatoes, avocado, cilantro, sliced limes, salt, and pepper.