Ingredients
-
1
-
1/2
-
1
-
4
-
1
-
1
-
-
4 - 8
-
-
-
-
-
-
-
Directions
Tex-Mex Breakfast Hash and Eggs, Here’s a nice change of pace for breakfast, you control the heat!, a delicious recipe to accompany a chilie rubbed tri-tip and cabbbage- black bean-and-corn slaw
i only used half a pound of chorizo, held off on the salsa and added an extra tomato dumped in some cummin and chili powder and laid a fried egg over the top once on the plate savory and filling!
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Steps
|
1
Done
|
In a Large Skilled Cook the Chorizo Over Medium Heat Until Browned and Done. |
|
2
Done
|
Drain Reserving 3 T. |
|
3
Done
|
Drippings, Setting Sausage Aside. |
|
4
Done
|
Return Drippings to the Pan and Over Medium Heat Saute the Onions and Garlic For 4-5 Minutes. |
|
5
Done
|
Add the Chiles and Stir Well. |
|
6
Done
|
Add the Potatoes, Reduce Heat to Medium Low and Cook For 20 Minutes, Stirring Often. |
|
7
Done
|
Add the Tomatoes to Heat Through. |
|
8
Done
|
Spoon Onto Plates, Top With Eggs and Offer Salsa at the Table. |
|
9
Done
|
Garnish With Chopped Cilantro and Cheese If You Wish. |
