Loaded Tex-Mex Hash Browns

Fun up your weekend with this hearty Tex-Mex brunch recipe.
By Rachael Ray Every Day ,

Photography by Peter Ardito

Recipe by Sarah Tenaglia

4 Servings

Ingredients

  • 20 oz. (about 8 cups) frozen shredded hash browns   

  • 1 lb. fresh chorizo, casings removed   

  • 1 can (15 to 15.5 oz.) 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   

Preparation

In medium skillet, cook hash browns according to package directions; 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.

Nutrition Information

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