A chorizo O’Brien hash, made with quick O’Brien potatoes sautéed in cast iron and mixed with spicy sausage before cracking eggs on top and letting it all come together.
For the Chorizo Potatoes:- O’Brien Potatoes- Chorizo- Garlic- Green Chilies- Black Beans- EggsFor the Avocado Crema:- Avocado- Mayo- Cashew Milk- Lime Juice- Chili Lime Seasoning
Cook the chorizo:In a skillet over medium heat, fry the chorizo until cooked through, breaking into small pieces as it cooks. Remove from skillet and cover with foil.
Brown the Potatoes:Brown the potatoes in the same skillet, over medium heat, stirring as needed to avoid sticking or burning until crispy and cooked through.
Add the garlic and stir to combine, cooking 30 seconds longer. Add the chiles and black beans. Sit the chorizo back into the hashbrowns. Season with salt as desired.