Featured Chorizo Recipe

Cook the chorizo

Heat a large nonstick or cast-iron skillet over medium heat. Add the loose chorizo (break it into chunks if in a casing). Cook, breaking up with a spatula, until fully cooked and browned in places, about 8–10 minutes. Stir periodically to ensure even browning and to render fat. If the chorizo is very greasy, spoon off and discard excess fat, leaving about 1 tablespoon in the pan for flavor.

Combine chorizo with tomatoes and green onions

Once chorizo is cooked, reduce heat to low. Add the diced tomatoes and half of the sliced green onions to the pan. Stir just to combine and warm the tomatoes for 1–2 minutes — you want them softened but not broken down. Taste and adjust seasoning; chorizo is generally seasoned, so additional salt may not be necessary.

Add feta

Turn off the heat. Sprinkle the crumbled feta cheese over the chorizo-tomato mixture and gently fold to combine so the feta warms and softens but does not fully melt (about 30 seconds). Keep covered on the warm burner if you will plate shortly.

Prepare the avocado

Halve and pit the avocado. Scoop the flesh into a small bowl and mash lightly with a fork, leaving some texture. Stir in the remaining sliced green onions, the lime juice (optional), and a pinch of salt to taste. Reserve until plating.

While cooking the chorizo (or in a second skillet), prepare the hashbrowns. Heat a large skillet over medium-high heat and add the neutral oil and butter. When the butter foams, add the well-drained shredded hashbrowns and press into an even layer. Let cook undisturbed for 4–5 minutes, until the underside is golden-brown and crisp.

Flip and continue to cook the other side for another 4–5 minutes, pressing occasionally with a spatula to form a compact patty and encourage browning. Season with the kosher salt and black pepper toward the end of cooking. If you prefer smaller crisp bits, stir and cook for 6–8 minutes, stirring every 1–2 minutes until crisp.

Transfer hashbrowns to a warm plate or keep on low heat in the skillet while you finish the rest of the components.

Toast the bread slices to your desired doneness in a toaster or under a broiler. Brush lightly with olive oil or spread butter while warm.

Assemble each plate: place a generous portion of hashbrowns on the plate. Spoon a portion of the chorizo-tomato-feta mixture alongside or on top of the hashbrowns (about 3 oz chorizo mixture per serving). Add a heaping tablespoon of the mashed avocado nearby or spoon it over the chorizo if desired.

Garnish each plate with the remaining sliced green onions and an extra sprinkle of crumbled feta if desired. Serve with the warm toast on the side and hot sauce or salsa if using.

Serve immediately while hot.