Categories: Breakfast

Ingredients

• 20 oz. frozen shredded hash browns
• 1 lb. fresh chorizo, casings removed
• 1 can 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

Directions

1. In a medium skillet, cook hash browns as directed; 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.

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