Tex-Mex Breakfast Hash and Eggs

Total Time
Prep 5 mins
Cook 35 mins

Here's a nice change of pace for breakfast, you control the heat!

Ingredients Nutrition


  1. In a large skilled cook the chorizo over medium heat until browned and done.
  2. Drain reserving 3 T.
  3. drippings, setting sausage aside.
  4. Return drippings to the pan and over medium heat saute the onions and garlic for 4-5 minutes.
  5. Add the chiles and stir well.
  6. Add the potatoes, reduce heat to medium low and cook for 20 minutes, stirring often.
  7. Add the tomatoes to heat through.
  8. Spoon onto plates, top with eggs and offer salsa at the table.
  9. Garnish with chopped cilantro and cheese if you wish.
Most Helpful

We loved this great addition to the brunch table!! Cut down the sausage to 3/4 lb, increased to 2 garlic cloves and made my own hashbrown potatoes using 2 lbs of new baby potatoes. If boiled and chopped the night before there is no extra rush in the morning.

Luvfood June 16, 2003

easy to make, had no green chillis so used red ones. everyone enjoyed it.

pete (pedro) polwarth May 04, 2003

a delicious recipe to accompany a chilie rubbed tri-tip and cabbbage- black bean-and-corn slaw.<br/><br/>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!

sthomper August 25, 2014