This Tex Mex Hashbrown recipe is a quick and easy recipe for any meal. It's easily customizable and can be made to any preference or special diet.
A few weeks ago, I bought ingredients to make a Tex-Mex breakfast hash. I was going to peel and cut up the last few potatoes I had, and fry everything up together in a skillet.
But at the last minute, I remembered that I had frozen hashbrowns patties in the freezer that I didn't really have a specific use for, and decided to use those instead of the potatoes.
The result was this Tex Mex Hashbrown. Mr. Dreamboat and I loved it so much that I've made it two more times since then, and I currently have the ingredients to make it in my online shopping cart again.
This meal is so great because it can be used for any meal - breakfast, lunch, or dinner. And it's so easy to make substitutions of several of the ingredients. This allows you to tailor it to your own tastes, or to any special diets you might have to follow.
How to make Tex Mex Hashbrown:
This recipe is truly easy and the perfect busy weeknight (breakfast for) dinner solution. You don't even need any special equipment! All you'll need is a sharp knife to cut the avocado, tomato, and cilantro, and a skillet to cook the chorizo and the eggs (non-stick is always your best bet for cooking eggs).
The first step is to get the hashbrowns patties (or whichever type of potato option you choose to use) cooking. Follow the directions on the package. I cook mine in my Ninja multi-use toaster oven on air-fry mode, which gets them nice and crispy.
Then cook the chorizo (or whichever meat option you decide on), and lastly the eggs. I cooked my eggs sunny-side-up because I like a nice runny yolk, but you could do poached, scrambled, or over-easy.
Now all you have to do is put it all together. Start with the hashbrowns on the bottom. Add a little chorizo, then add an egg (or two), then add the cheese, tomato, and avocado. Finish with a little salsa and a sprinkle of cilantro.
Tex Mex Hashbrown Ingredients:
- Frozen hashbrown patties: like the kind you get at McDonald's for breakfast (see below for substitution ideas)
- Mexican-style chorizo: see below for substitution ideas
- Large eggs
- Avocado
- Medium tomato
- Shredded pepper jack, Monterey jack or cheddar cheese, or crumbled queso fresco
- Salsa or pico de gallo
- Minced cilantro
Tex Mex Hashbrown Substitutions:
- Use ground beef or ground turkey with about a Tablespoon of taco seasoning added to it instead of chorizo
- Use half chorizo and half ground beef or turkey
- Replace the chorizo with canned beans (whole beans or refried beans)
- Replace the hashbrown patties with shredded hashbrowns, homefries, tater tots, or even fries
- Replace the avocado with guacamole
Want more savory breakfast recipes?
Tex Mex Hashbrown Nutrition Notes:
The nutrition information in the recipe below is calculated using only 1 egg per serving. If you choose to eat yours with two eggs, the calories and protein will be a little higher.
This recipe is high in sodium. To cut back on sodium, use ground beef or turkey instead of chorizo seasoned with a reduced-sodium taco seasoning. You could also skip the salsa, seasoning it instead with a splash of lime juice and some chopped jalapeno.
This recipe is gluten-free as written.
To make this recipe dairy-free, skip the cheese, or use your favorite non-dairy cheese.
To make this recipe vegetarian, skip the chorizo and replace it with beans or a plant-based meat alternative.
Tex Mex Hashbrown
Ingredients
- 8 frozen hashbrown patties
- 1 pound Mexican-style chorizo (see note)
- 4 to 8 large eggs
- 1 avocado diced
- 1 medium tomato diced
- ½ cup shredded pepper jack, Monterey jack or cheddar cheese, or crumbled queso fresco
- ¼ cup salsa or pico de gallo
- 2 Tablespoons minced cilantro
Instructions
- Cook the 8 frozen hashbrown patties according to the directions on the package (I like to cook mine in the air fryer). Make sure they are nice and crispy.
- Cook the 1 pound Mexican-style chorizo (or whichever meat you choose to use) in a medium skillet over medium-high heat. Drain extra fat if needed.
- Cook the 4 to 8 large eggs according to your preference. I like mine sunny-side-up for this recipe, but scrambled, poached, or over-easy works just fine too.
- Put 2 hashbrowns on each plate. Divide the chorizo (or other meat) evenly among the plates, and spread it over the top of the hashbrowns. Top each with one or two eggs.
- Divide the 1 avocado (diced), 1 medium tomato (diced), ½ cup shredded pepper jack, Monterey jack or cheddar cheese, or crumbled queso fresco, ¼ cup salsa or pico de gallo, and 2 Tablespoons minced cilantro among each of the plates. Serve immediately.
Notes
Nutrition
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