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.
Hash Brown Chilaquiles
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
