Chorizo Hash Browns

Now that we have our breakfast chili renello let us make a Mexican inspired side dish, I like the taste of chorizo so how about some chorizo hash browns? To mirror our chili renello I would like to add poblano chilies, some sweet onion and red pepper which is one of my favorite combinations I keep on coming back to, but you can vary to your own taste. Charring the peppers, chilies and onion will add a smoky addition but it's optional if you want to save time. Rendering the fat out of the chorizo will give you a flavorful oil in which to saute the vegetables and crisp up the meat. Remember to crumble some of the queso fresco over the top and you will have a side worthy of Cinco de Mayo.

Ingredients:

 1/2 pound good quality chorizo
 1 medium onion diced
 1/2 red pepper diced
 1/2 poblano pepper diced
 hash browns
 queso fresco for garnish (optional)
 cilantro for garnish
 salt and pepper to taste
 3 Tbsp. oil

Directions:

 In a medium skillet crumble the chorizo and cook until the fat renders and the meat is crispy. Remove the chorizo bits and saute the veggies until softened. Add the chorizo back and keep warm.

  Prepare the hash browns and serve with the chorizo mixture. Garnish with cilantro and queso fresco (optional).

---