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
- Green Chilies
- Black Beans
For the Avocado Crema:
- 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.
Fry the eggs:
Create 6 small divots. Crack the eggs one at a time gently into the divots. Cover the skillet with foil and allow the eggs to set.
Make the Avocado Crema:
Mash the avocado, mayo, cashew milk, lime juice, and chili lime seasoning together in a bowl.
Campfire Moroccan Lamb Pizza
BBQ Chorizo Meatballs
Chorizo Hash Breakfast Bowl with Chipotle Cream