TEX-MEX BREAKFAST HASH AND EGGS

Tex-Mex Breakfast Hash and Eggs image

Provided by Diana Adcock

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb chorizo sausage (see Chorizo)
1/2 cup diced onion
1 clove garlic, minced
4 cups frozen hash brown potatoes, cubed or diced
1 (4 ounce) can diced green chilies, your heat preference
1 medium tomatoes, diced
salsa
4 -8 eggs, cooked to your preference (poached, sunnyside up, scrambled)
chopped cilantro
shredded cheddar cheese or monterey jack cheese

Steps:

In a large skilled cook the chorizo over medium heat until browned and done.
Drain reserving 3 T.
drippings, setting sausage aside.
Return drippings to the pan and over medium heat saute the onions and garlic for 4-5 minutes.
Add the chiles and stir well.
Add the potatoes, reduce heat to medium low and cook for 20 minutes, stirring often.
Add the tomatoes to heat through.
Spoon onto plates, top with eggs and offer salsa at the table.
Garnish with chopped cilantro and cheese if you wish.

Nutrition Facts : Calories 788.1, Fat 49.8, SaturatedFat 18.2, Cholesterol 311.3, Sodium 1520.9, Carbohydrate 45.9, Fiber 4, Sugar 3.5, Protein 39