Categories: Breakfast
Ingredients
- 20 oz. frozen shredded hash browns
- 1 lb. fresh chorizo, casings removed
- 1 can pinto beans, rinsed
- 1/3 cup pico de gallo
- 1/2 cup crumbled feta
- 1/4 cup sour cream
- 2 scallions, sliced
- 1/2 cup chopped fresh cilantro
Directions
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In a medium skillet, cook hash browns as directed; season. In another medium skillet over medium-high, cook chorizo, breaking up with spoon, until cooked through, about 6 minutes. Stir in beans. Divide hash browns among plates. Top with chorizo mixture and remaining ingredients.