Make this Chorizo O’Brien Hash on a cool or rainy day, or anytime really. 👌

Ingredients

🥚 1 bag O’Brien potatoes

🥚 1 lb. chorizo

🥚 2 cloves garlic, minced

🥚 Green chilies

🥚 Black beans, drained and rinsed

🥚 Salt to taste

🥚 4 eggs

🥚 Avocado

🥚 Sour Cream

🥚 Cashew milk

🥚 Lime juice

🥚 Chili lime seasonings

 Instructions

✔️ 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 in the same skillet, over medium heat, stirring as needed to avoid sticking or burning. Add the garlic and stir to combine. Next, add the chiles and black beans then add the chorizo back into the hashbrowns. Season with salt as desired.

✔️ Create 4 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. (Alternatively, fry the eggs in a separate skillet to desired doneness).

✔️ Mash the avocado, sour cream, 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.

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