Tex Mex Hashbrown

5 from 1 vote

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.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Dinner, Entree, Lunch

Cuisine: American, Mexican

Keyword: boiled eggs, breakfast, breakfast for dinner, chorizo, gluten free, hashbrowns, Mexican, quick and easy, tex mex

Servings:

Calories: 779kcal

Author: Carissa Serink

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

Instead of using all chorizo, you could use half chorizo, and half ground beef, turkey, or pork. You could also use 1 pound of ground beef, turkey, or pork with 1-2 Tablespoons of taco seasoning.

Nutrition