Mexican Hash Brown with Chorizo

25 mins active prep time, 4 servings

A super fun meal to really satisfy! To make this dish vegetarian-friendly, simply omit the chorizo and you've still got a super tasty meal.


  • 1 chorizo, finely chopped
  • 200g sweet potato, peeled and grated
  • 700g potatoes, peeled and cut into pieces
  • 1 red capsicum, peeled and cut into pieces
  • 1 cup green cabbage, shredded, blanched
  • 2 spring onions, finely chopped
  • 120g cherry tomatoes, halved
  • 1/4 cup tasty cheese, shredded
  • 40g fresh coriander, chopped
  • 1 corn cob, kernels removed
  • 2 tsp cajun spice mix
  • 1 tbsp olive oil
  • 60g butter
  • Tasty cheese


1. Preheat oven: Preheat the oven to 200°C.

2. Prepare potatoes: Meanwhile place the in a pot of salted water and bring to a boil, cook for 10-12 minutes until tender then drain and mash.

3. Saute chorizo with sweet potato and capsicum: In a large deep heavy base frying pan, heat the butter and oil together on medium heat. Saute the chorizo, sweet potato and capsicum for 3-4 minutes.

4. Add remaining vegetales: Add the corn and spice and saute for 3-4 minutes until fragrant. Stir in the mash, cabbage and onions. Season and mi well.

5. Cook mixture in pan: Reduce the heat the heat then spread the mixture in the pan and even out with a spatula. Weigh down with another pan and cook for 10 minutes.

6. Bake in mix in oven: Remove the pan, sprinkle with cheese and bake, uncovered, for 10-12 minutes until golden. Rest for 10 minutes.

Better food starts today

Home grocery delivery from the best local shops