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.*
Remove foil when eggs are set and spoon into dishes to serve.
Make the Avocado Crema
Mash the avocado, mayo, cashew milk, lime juice, and chili lime seasoning together in a bowl.
Spoon the avocado crema over the chorizo O’Brien hash.
Garnish with sliced tomatoes, avocado, cilantro, sliced limes, salt, and pepper.
*Alternatively, fry the eggs in a separate skillet to desired doneness.
If you are on Whole 30, skip the black beans.
Can't find O'Brein potatoes in the frozen potato section of the market? Have some fun and use home fries, French fries, or tater tots as a substitute. See this post on tips for cooking frozen french fries or this post for frying your own camp french fries. If you aren't sticking to a whole 30 diet, cheese sprinkled over top of the potatoes is always a win. Stick to a Pepper Jack or queso fresco for melty flavor. I don't store leftover fried eggs, but the chorizo O'Brien can be kept. Store leftovers in an airtight container for up to 3 days. Reheat leftovers in a well-oiled skillet while camping, or in batches in the microwave.Or create individual foil packets with the leftovers, add an egg and reheat over indirect heat at the campfire, until the egg has set for individual breakfast foil packs!