Ingredients
- 2 to 3 tablespoons vegetable oil
- 2 cups shredded potatoes, or store-bought hash browns
- 1/2 cup diced onion
- 1/2 cup diced green pepper
- 1 tablespoon diced jalapeno peppers, optional
- 1 cup ground chorizo, browned
- 1/2 cup diced tomato
- 5 eggs
- 1/2 cup shredded Cheddar
- Toast or tortillas, for serving
Directions
Preheat flat grill or a nonstick skillet over medium-high heat.
Add the vegetable oil, potatoes, diced onion, green pepper, jalapeno pepper, if using, and chorizo. Mix together slightly. Cook for 4 to 8 minutes, flipping once. Add the tomato and eggs. Mix together and cook for another 2 to 3 minutes, flipping over once. Add cheese and cook until slightly melted. Mix hash together to distribute cheese and tomatoes throughout.
Serve with toast or tortillas.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Read all 17 reviews
By pamdevone
El Paso, Texas
on January 01, 2012
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I thought it was good.
By Scoutmaster Steve
on August 07, 2011
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Wonderful dish! My freinds and scouts love it. You dont need a grill. Just use a 12 inch iron skillet. Browns those potatoes perfectly, although I would love to have a flattop.
By Norahwynn
Aurora, Co
on June 04, 2011
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This is a great recipe! I'm sure it would be even better if eaten at the restaurant...on their grill, but this is awesome made in your house also!
Wow George, why so bitter? Lighten up dude...take a chance, and YOU make the decision of what type of chorizo to use. I'm sure any type would be fab!
Read all 17 reviews