Spicy Chorizo Hashbrown Bowl

Spicy Chorizo Hashbrown Bowl


  • 1 carton Golden Grill® Redi-Shred® Hashbrowns, refreshed*
  • 4 each Onions, sliced
  • 4 each Green bell peppers, sliced
  • 2 Tbsp Garlic, crushed
  • 1 lb Mexican-style chorizo sausage, cooked
  • 6 1/4 cups Pepper jack cheese, grated
  • 4 cups Pico de gallo or salsa


  1. Refresh Golden Grill® Redi-Shred® Hashbrowns according to package directions. Place refreshed hashbrowns in a large mixing bowl.
  2. Cook onion on a well-oiled grill or large skillet on medium heat until soft, about 5 min. Add peppers and garlic and cook until soft and fragrant, about 5 min. Add mixture to hashbrowns. Add cooked chorizo to hashbrowns and vegetable mixture. Mix well to combine.
  3. Place 1 cup of the hashbrown mixture on a 375° F well-oiled grill and shape into a roughly 6-inch patty, pressing lightly on the top. Cook until browned, about 2-3 min., and flip. Top with ¼-cup shredded pepper jack cheese and cook additonal 2 min.
  4. Plate in a bowl and top with ¼-cup pico de gallo. Garnish with cilantro (optional). Serve.

*Can use any Golden Grill® Hashbrowns.