Hash Brown Chilaquiles
The Mexican breakfast dish of fried corn tortillas and fresh chilli sauce is ripe for reinterpretation with Aviko Hash Browns, top with white cheese and avo.
Ingredients
4 Aviko Hash Brown Triangles
50g Avocado
50g White cheese
1 tbsp Coriander leaves
Salsa Roja
1 Small white onion
2-3 Ripe tomatoes
1 Medium chilli
2 Cloves Garlic
1 tsp Paprika
Pinch cumin
150ml Vegetable stock
To serve
Lime wedges
Method
- Cook Aviko Hash Browns as per packet
- Finely dice the onion and fry for 5 minutes in a little oil
- Mince garlic and add to the pan alongside spices
- Roughly chop tomatoes and add to the pan with stock
- Simmer sauce until reduced
- To serve arrange hash browns on a plate and top with salsa, chopped avocado, crumbled cheese and coriander
