This Tex Mex Hashbrown recipe is a quick, flexible dish that works for breakfast, lunch, or dinner. It’s simple to adapt for preferences or dietary needs.
A few weeks ago I planned to make a Tex‑Mex breakfast hash using whole potatoes, but at the last minute I spotted frozen hashbrown patties in the freezer and decided to use those instead. The result was this delicious Tex Mex Hashbrown, which we enjoyed so much I’ve already made it several more times.
What makes this meal great is how easy it is to change up. Swap proteins, use a different potato base, or make it dairy‑free or vegetarian with just a couple of tweaks. It’s fast to prepare and perfect for busy weeknights.
How to make Tex Mex Hashbrown:
This recipe is straightforward and requires no special equipment. You’ll need a sharp knife to dice avocado, tomato, and cilantro, and a skillet to cook the chorizo and the eggs. A nonstick skillet helps with eggs, and an air fryer or oven works well for crisping the hashbrowns.
Start by cooking the frozen hashbrown patties (or your chosen potato option) following the package directions. I like to air‑fry mine to get them extra crispy.
While the hashbrowns cook, brown the chorizo (or your chosen protein) in a skillet over medium‑high heat, draining excess fat if necessary. Then cook the eggs to your liking—sunny‑side‑up, poached, scrambled, or over‑easy all work. I prefer sunny‑side‑up so the yolk mixes with the chorizo and potatoes.
To assemble, place the hashbrowns on the plate, add a layer of chorizo, top with one or two eggs, then scatter cheese, diced tomato, and diced avocado. Finish with a spoonful of salsa or pico de gallo and a sprinkle of minced cilantro. Serve immediately.
Tex Mex Hashbrown Ingredients:
- Frozen hashbrown patties (or use another potato option)
- Mexican‑style chorizo (or substitute protein—ideas below)
- Large eggs
- Avocado, diced
- Medium tomato, diced
- Shredded pepper jack, Monterey jack, or cheddar, or crumbled queso fresco
- Salsa or pico de gallo
- Minced cilantro
Tex Mex Hashbrown Substitutions:
- Swap chorizo for ground beef or turkey seasoned with taco seasoning.
- Use a mix of half chorizo and half ground beef or turkey.
- Replace the meat with canned beans (whole or refried) for a vegetarian option.
- Use shredded hashbrowns, home fries, tater tots, or fries instead of patties.
- Replace diced avocado with ready‑made guacamole.
Want more savory breakfast recipes?
Tex Mex Hashbrown Nutrition Notes:
The nutrition info below is calculated using one egg per serving; using two eggs will increase calories and protein. This recipe can be high in sodium—substitute ground beef or turkey with reduced‑sodium seasoning and use lime juice and chopped jalapeño instead of salsa to reduce salt.
The recipe as written is gluten‑free. To make it dairy‑free, omit the cheese or use a non‑dairy alternative. To make it vegetarian, skip the chorizo and use beans or a plant‑based meat substitute.
Tex Mex Hashbrown
Ingredients
- 8 frozen hashbrown patties
- 1 pound Mexican‑style chorizo
- 4 to 8 large eggs
- 1 avocado, diced
- 1 medium tomato, diced
- 1/2 cup shredded pepper jack, Monterey jack, cheddar, or crumbled queso fresco
- 1/4 cup salsa or pico de gallo
- 2 Tablespoons minced cilantro
Instructions
-
Cook the 8 frozen hashbrown patties according to the package directions until they are crispy. Air frying or oven baking works well.
-
Brown 1 pound Mexican‑style chorizo in a medium skillet over medium‑high heat; drain excess fat if needed.
-
Cook 4 to 8 eggs to your preference (sunny‑side‑up, scrambled, poached, or over‑easy).
-
Place two hashbrowns on each plate. Divide the chorizo among the plates and spread it over the hashbrowns. Top each with one or two eggs.
-
Divide the diced avocado, diced tomato, cheese, salsa or pico de gallo, and minced cilantro among the plates. Serve immediately.
Nutrition
Notes
Tried this recipe?
Please consider leaving a review!
