This shop has been compensated by Albertsons. All opinions are mine alone. #Albertsons #StockUpOnPace #CollectiveBias.
I love the flavors of the southwest. Cumin, cilantro, chilis, salsa...they are some of my favorite flavors! So I decided to come up with a southwest spin on a classic dish, potato hash. I love making hash because everything cooks quickly and you only need one pan!
I stopped at my local Albertsons to buy all of the ingredients, because I knew they had Pace Picante Sauce on sale for a great price.
But let's not forget what we're doing here. Back to the recipe. Doesn't it look good?!
2 pounds frozen hash browns
1 pound ground sausage
1 cup Pace Picante Sauce
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 cup corn
1 cup grated cheddar cheese
2 green onions
salt and pepper, to taste
sour cream, for garnish
In a large non-stick skillet, cook and crumble sausage. (Skip this step if you're like me and had pre-cooked sausage in your freezer). Drain excess fat, leaving enough to coat pan and prevent potatoes from sticking. Add hash browns and cook until soft, about ten minutes.
Crack eggs on top of potatoes and stir to scramble. Evenly add Pace Picante Sauce, chili powder, cumin and corn. Stir and cook until the eggs set up. Remove from heat and sprinkle with cheese and green onions. Serve immediately with a dollop of sour cream.