Mexican Hash Recipe
(Lunch Only) It's like the West End Hash but remove the corned beef and substitute chorizo and Andouille sausage, then top it off with shredded cheese, salsa verde and sour cream.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Begin by washing and dicing the potatoes into small cubes. Also, chop the bell pepper and onion into small pieces, and mince the garlic cloves.
- 2
Cook the Potatoes
In a large skillet, heat the olive oil over medium heat. Once hot, add the diced potatoes and season with salt and black pepper. Cook for about 10-15 minutes or until they are golden brown and tender, stirring occasionally.
- 3
Add the Sausages
While the potatoes are cooking, remove the casings from the chorizo and Andouille sausages. When the potatoes are ready, push them to the side of the skillet and add the chorizo and Andouille sausage to the center. Cook for about 5-7 minutes until the sausages are browned and cooked through, breaking them up with a spatula.
- 4
- 5
Add Cheese Topping
Once everything is cooked and mixed well, sprinkle the shredded cheese over the top of the hash. Cover the skillet with a lid and let it sit for 2-3 minutes until the cheese melts.
- 6
Serve
Remove from heat and serve the Mexican Hash onto plates. Top with salsa verde and a dollop of sour cream before serving.