Loaded Tex-Mex Hash Browns

(from castro15’s recipe box)

Categories: Breakfast


  • 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


  1. 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.

Email to a friend | Print this recipe | Back