Chorizo-Hash Brown Avocado Toast


  • 2 large avocados, peeled, pitted and chopped
  • 1 Tbsp fresh lime juice
  • 1 ¼ tsp Our Family® Salt
  • 1 ¼ tsp ground Our Family® Black Pepper Spice Grinder
  • ½ pound ground chorizo
  • 1 package (20 ounces) refrigerated shredded hash brown potatoes
  • ¼ cup plus 3 Tbsp Our Family® Unsalted Butter, melted
  • 4 Our Family® Grade A Large White Eggs
  • ½ cup prepared pico de gallo
  • ¼ cup sliced green onions



Approximate nutritional values per serving (1 avocado toast ): 691 Calories, 52g Fat, 20g Saturated Fat, 285mg Cholesterol, 1419mg Sodium, 40g Carbohydrates, 10g Fiber, 3g Sugars, 0g Added Sugars, 20g Protein


  1. In medium bowl, mash avocados, lime juice, and ¼ teaspoon each salt and pepper with fork; cover and refrigerate. Makes about 1 cup.
  2. In large skillet, cook chorizo over medium-high heat 5 minutes or until browned, breaking up chorizo with side of spoon; transfer to paper towel-lined plate. Makes about 1 ¼ cups.
  3. In large bowl, toss potatoes, 4 tablespoons butter, and remaining 1 teaspoon each salt and pepper. Makes about 3 packed cups.
  4. In 2 batches, in same skillet with drippings, heat 1 tablespoon butter over medium heat, scraping browned bits from bottom of skillet with wooden spoon. Using ¾ cup measuring cup, add 2 mounds potato mixture to skillet; cook 6 minutes or until golden brown and crisp, pressing down lightly with back of spatula and carefully turning once. Transfer to plate; cover to keep warm. Makes 4 potato toasts.
  5. In separate large skillet, heat remaining 1 tablespoon butter over medium heat. Crack eggs into skillet; cover and cook 3 minutes or until egg whites are cooked through and yolks are slightly soft or to desired doneness. Makes 4 eggs.
  6. Serve potato toasts topped with avocado mixture, chorizo, eggs, pico de Gallo and onions. Makes 4 avocado toasts.

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