MEXICAN HASHBROWN'S

Mexican Hashbrown's image

Provided by Diana Adcock

Categories Breakfast

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 15

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2 large potatoes, shredded
1 medium onion
1 -2 jalapeno
1/2 lb chorizo sausage
1/2 lb sharp cheddar cheese, shredded
1 teaspoon Mexican oregano
1 teaspoon fresh ground black pepper
1 teaspoon salt
1/4 cup vegetable oil
2 scrambled eggs (optional)
1 medium tomatoes (optional)
1 can olive (optional)
2 green onions (optional)
sour cream (optional)
salsa (optional)

Steps:

Put oven on broil.
In a large heavy skillet-I use cast iron-heat 1/2 the oil over medium high heat.
Mix together the shredded onions, potatoes, jalapenos, salt, pepper and oregano.
When the oil is smoking add to skillet and press down.
After 4 or 5 minutes lift the side to see if its getting a nice golden brown, and then some.
If so flip, and add more oil if you need to.
After about 3 minutes begin to top your hash brown or wait until you remove it from the skillet and put on a cookie sheet or wire rack.
So, on top you would place in this order, and remember, toppings are your choice.
Hashbrown, scrambled eggs, fried chorizo, 1/2 the cheese, tomatoes, olives, onions and remaining cheese.
Broil for about 3 minutes or until the cheese is bubbly and golden in spots.
Serve with sour cream and salsa.