Time 1h5m Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F, if baking right away. Grease a 9x13 baking pan. In a large skillet, cook the chorizo over medium-high heat, breaking it up into smaller chunks as it cooks. Add the red bell pepper, orange bell pepper, and red onion to the chorizo and cook until softened, about 5-7 minutes. In a medium bowl, whisk together the eggs, milk, sour cream, salt, and green chiles. Add the hash browns and chorizo mixture to the bottom of the prepared pan, and stir a little to combine. Top with the cheese. Pour the egg mixture evenly over the cheese. At this point you can either cover and refrigerate overnight, or bake immediately. Bake in the oven for 40-50 minutes, until the cheese is golden brown and the middle is set. If you refrigerate overnight, I recommend taking it out of the refrigerator 30 minutes prior to baking to let it come closer to room temperature. Serve topped with cilantro, green onions, and jalapenos! Enjoy!
Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees and grease a 2-quart or 11x7-inch baking dish. Cook and crumble chorizo in a nonstick pan. Once it is crumbled, add onion and jalapeno and cook until onion is soft. Transfer chorizo mixture to a medium bowl. Leave the grease from the chorizo in the pan and add the olive oil to it. Heat over medium-high heat and add the Simply Potatoes Hash Browns. Cook just long enough to brown the hash browns some and then transfer them to the prepared baking dish. Season to taste with salt and pepper. In a small bowl, whisk together the sour cream and egg. Pour on top of hash browns and use a rubber spatula or wooden spoon to mix into the hash browns. Add enchilada sauce to bowl with chorizo mixture and stir to combine. Add chorizo mixture on top of hash browns. Sprinkle cheese on top. Cover with aluminum foil and bake for 30 minutes. Uncover and bake 10 more minutes. Sprinkle fresh cilantro on top if desired.
Yield Makes 4 to 6 servings Number Of Ingredients 9 Steps:
Cook onion, scallions, and garlic in 1 tablespoon oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Peel potatoes and coarsely grate. Squeeze any excess water from potatoes and mix with onion mixture, chorizo, parsley, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until combined well. Wipe out skillet and heat butter and remaining tablespoon oil over medium heat until butter is melted. Add potato mixture, spreading evenly in skillet and pressing gently to flatten. Cook over medium heat until crisp and golden, 8 to 10 minutes. Invert a large plate over skillet. Holding plate and skillet tightly together, invert hash browns onto plate. Slide back into skillet and press gently to flatten. Cook until golden and cooked through, 8 to 10 minutes more. Cut into wedges and serve.
Time 40m Yield 4 servings Number Of Ingredients 9 Steps:
Peel the yucca, cut it into 3- to 4-inch sections and quarter it lengthwise. Lay the quarters with a cut side down and slice off the core; discard. Cut cored quarters into 1 1/2-inch pieces. Put the yucca in a medium saucepan with salted cold water to cover by a few inches. Bring to a boil over high heat and cook until translucent and just tender but not falling apart, about 15 minutes. Strain, return the yucca to the pot, set over low heat and toss once or twice to dry it out. While the yucca boils, put 2 tablespoons of the oil and the chorizo in a large cast-iron skillet over medium-high heat. Cook, stirring occasionally, until the chorizo is browned and just cooked through, about 4 minutes. Transfer to a plate, using a slotted spoon. Add the onions to the skillet, sprinkle with salt and cook, stirring occasionally, until translucent and beginning to soften, about 3 minutes. Add the bell peppers and cook, stirring occasionally, until soft and charred in spots, about 5 minutes. Transfer to the plate with the chorizo. Heat the remaining 4 tablespoons oil in the skillet. Add the yucca and sprinkle with salt; using a metal spatula, chop and press the yucca into the hot oil. When it is a little crusty on the bottom, after 1 or 2 minutes, turn the yucca over and keep pressing and turning until you have lots of crispy yucca, about 4 minutes more. Stir in the chorizo-vegetable mixture and heat through. Heat a large nonstick skillet on medium heat. Swirl in the butter. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste. Serve the hash browns hot and topped with the fried eggs.
More about “chorizo hash browns recipes”
Time 35m Yield 2 Number Of Ingredients 8 Steps:
Heat oil in a skillet over medium heat. Add sweet potato to the hot oil and saute, stirring and lowering the heat if necessary to avoid burning, about 5 minutes. Add rosemary, salt, and pepper, and cook until potato begins to soften, about 5 minutes more. Stir in onion, cumin, and cayenne pepper; cook until onions are soft, 5 to 7 minutes. Add chorizo and increase heat to medium-high. Cook and stir until potatoes are tender (not mushy) and brown and chorizo becomes crisp, 1 to 2 minutes.
