Mexican Hashbrown's

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put oven on broil.
  • In a large heavy skillet-I use cast iron-heat 1/2 the oil over medium high heat.
  • Mix together the shredded onions, potatoes, jalapenos, salt, pepper and oregano.
  • When the oil is smoking add to skillet and press down.
  • After 4 or 5 minutes lift the side to see if its getting a nice golden brown, and then some.
  • If so flip, and add more oil if you need to.
  • After about 3 minutes begin to top your hash brown or wait until you remove it from the skillet and put on a cookie sheet or wire rack.
  • So, on top you would place in this order, and remember, toppings are your choice.
  • Hashbrown, scrambled eggs, fried chorizo, 1/2 the cheese, tomatoes, olives, onions and remaining cheese.
  • Broil for about 3 minutes or until the cheese is bubbly and golden in spots.
  • Serve with sour cream and salsa.
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