Quick & Easy Mexican Loaded Hash Browns Recipe

Ingredients:

• Chefs’ Selections Hash Browns (03263)
• 2 x ripe avocados (V1633)
• Juice of 1 lime (V1534)
• ¼ tsp Crushed Chilli Flakes (A674166)
• 1 x red onion (V2265) - ½ finely diced for guacamole, ½ for salsa
• 6 x salad tomatoes (V2556) - seeds removed, finely diced
• 1 x tbsp sherry vinegar (A40173)
• 4 tbsp x olive oil (A202112)
• Fresh coriander (V1617) - chopped
• Chorizo (Z1200) - sliced
• 1 x fried egg (Z809)
• Jalapeño peppers (A2159) - sliced, optional for garnish

To prepare:

1. Deep-fry Chefs’ Selections hash browns at 180°c for 3–4 minutes, until golden and crispy.
2. Make the guacamole: mash 2 ripe avocados with juice of 1 lime, ¼ tsp chilli flakes, and ½ red onion (finely diced). Mix well.
3. Prepare the tomato salsa: combine 6 finely diced, deseeded salad tomatoes with ½ finely diced red onion, 1 tbsp sherry vinegar, 4 tbsp olive oil, and chopped coriander.
4. Fry sliced chorizo in a hot pan for 2 minutes until slightly crispy and golden.
5. Fry an egg to your preference.
6. Assemble the dish.

To assemble:

1. Plate up the crispy hash browns.
2. Top with guacamole, tomato salsa, cooked chorizo, and the fried egg.
3. Garnish with sliced jalapeños and extra coriander if desired.