Mexican Veggie Hash Food

MEXICAN HASH

Steps:

• Heat a skillet over medium-high heat. Add chorizo, breaking it apart until crumbly. Saute until it starts to brown, about 3 minutes. Add chopped onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
• Pour oil into pan and heat over medium-high heat. Add frozen hash brown potatoes and seasoning salt. Stir to coat potatoes in the oil.
• Let the potatoes brown on one side, then flip once after about 5 minutes. Both sides should be browned and crispy, about 5 minutes per side. Add the diced tomatoes and the chorizo and onion mixture; stir gently to mix evenly. Cook for 4 more minutes, stirring once to rotate the ingredients from the bottom of the pan to the top for even cooking.
• Serve topped with cilantro and cubed avocados.

MEXICAN VEGGIE HASH

Steps:

• In a large pot of boiling salted water, cook potato cubes for 5 minutes. Drain and steam dry.
• In a large frying pan, heat oil and butter and add potatoes. Fry for about 10-15 minutes until golden.
• Add chili, garlic, Cajun seasoning, sweetcorn and black beans. Cook for 5 minutes until heated through.
• Season to taste. Keep warm over low heat.
• In a frying pan, heat butter and oil and fry eggs to your preference.
• Divine potatoes between 2 serving bowls and top each with a fried egg, some avocado cubes and a few chili slices.
• Serve immediately with lime wedges, sour cream and warm tortillas, if you wish.