Mexican Hash Recipe

Heat a skillet over medium-high heat. Add chorizo breaking it apart until crumbly. Saute until it starts to brown about 3 minutes. Add chopped onion and cook stirring frequently until onion is translucent about 3 minutes. Transfer chorizo-onion mixture to a plate.

Pour oil into pan and heat over medium-high heat. Add frozen hash brown potatoes and seasoning salt. Stir to coat potatoes in the oil.

Let the potatoes brown on one side then flip once after about 5 minutes. Both sides should be browned and crispy about 5 minutes per side. Add the diced tomatoes and the chorizo and onion mixture; stir gently to mix evenly. Cook for 4 more minutes stirring once to rotate the ingredients from the bottom of the pan to the top for even cooking.

Serve topped with cilantro and cubed avocados.