Chorizo Breakfast Skillet
Prep time: 
Serves: 20
 
Ingredients
  • 1 carton (1.25 pounds) Honest Earth® Hash Brown Shredded Potatoes with a Hint of Sea Salt & Pepper (Refreshed according to package instructions)
  • 1½ quarts hot water
  • 4 pounds pasteurized scambled egg (Cooked and held for assembly)
  • 4 pounds chorizo (Fully cooked and held for assembly)
  • 1½ pounds avocado (Sliced)
  • ½ pound fresh radish (Sliced for garnish)
  • ½ pound fresh lime (Cut into wedges for garnish)
  • 40 each corn tortillas (Warm, rolled, and held for assembly)
Instructions
  1. Add the hot water to the carton of Honest Earth® Hash Brown Shredded Potatoes and follow the directions on rehydration. Once refreshed, prepare on a 375°F griddle with oil. Place 4-ounces of shreds onto the hot oil and cook for 2.5 to 3 minutes until golden brown.
  2. To assemble the skillet or plate, place the hasbrowns golden side up (browning is only needed on one side unless otherwise noted by restaurant). Top with 3-ounces of scrambled egg, 3-ounces of prepared chorizo, and 1-ounce of avocado.
  3. Garnish with the lime and radish, and finish with two corn tortillas on the side.
Recipe by Idahoan® Foods - Foodservice at https://idahoanfoodservice.com/?p=11308