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.
easy to make, had no green chillis so used red ones. everyone enjoyed it.
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!
This was ok. It was the first time I've had chorizo, and probably the last. It's a good idea, and if you can handle the heat, go for it. It was however, too much for me.
This was really good. I only made half of the recipe (that's all the sausage I had) and it was enough to feed three of us with a small portion left over. I didn't have a fresh tomato so I used half a can of tomatoes w/green chiles. The mix of flavors is great and this makes a nice change from regular hash. Thanks for posting this Dib's. Made for Zaar Cookbook Tag.
This recipe was awesome. I didn't have a can of green chilies or a fresh tomato so I just used a can of Rotel diced tomatoes with green chilies instead. I served this with over-easy eggs.. delicious!
I made this for supper, and is was really good - DH raved about it! I used a 12 ounce package of chorizo, and only 1/4 cup of onions. I was out of garlic, so I just sprinkled in some garlic powder while the potatoes were cooking. The directions do not say when to add the chorizo back in, so I added it with the tomato. I topped this with egg sunny side up (DH) and over hard (me). The leftovers made great burritos the next day.