Chorizo Hash Brown Casserole Recipes

MEXICAN CHORIZO AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef, chorizo, and onion until meat is browned and crumbly, 5 to 7 minutes. Season with chili powder, cumin, paprika, salt, coriander, and black pepper. Add black beans, tomatoes, and corn; cook and stir until heated through, about 5 minutes. Transfer mixture to a 2-quart baking dish.
• Combine cream cheese and butter in a microwave-safe bowl; heat on high until melted, about 1 minute. Stir cream cheese mixture until smooth; spread over meat mixture. Layer hash browns over cream cheese mixture and top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and potatoes are lightly brown, 30 to 40 minutes. Serve with shredded lettuce and guacamole.

CHORIZO HASH BROWN CASSEROLE

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.

POTATO AND CHORIZO CASSEROLE

Steps:

• Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

CHORIZO EGG CASSEROLE

Steps:

• In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.

CHORIZO HASH BROWN BAKE (PALEO & WHOLE30)

Steps:

• Preheat oven to 425 degrees and line a baking dish with parchment paper
• Toss thawed hash browns with salt, pepper and 2 tbs ghee in a mixing bowl then press the hash browns down into the bottom of the baking dish
• Place baking dish in the oven for 15 minutes
• While crust is baking, cook chorizo in a skillet on medium high heat. Once the chorizo is about halfway cooked, add in bell peppers and onions and cook until chorizo is done and peppers are tender but crisp (about 5 more minutes)
• Add eggs, almond milk, onion powder, garlic powder and salt and pepper in a mixing bowl and whisk together
• Remove baking dish from the oven and layer with chorizo and peppers, then top with the egg mixture
• Place back in the oven at 350 degrees for 25 minutes or until eggs are set

CHORIZO HASH BROWN BREAKFAST CASSEROLE

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!

SLOW COOKER MEXICAN CHORIZO EGG CASSEROLE

Steps:

• In a medium-sized skillet over medium-high heat, add the chorizo sausage and cook until no longer pink in the center.
• Spray a 4-quart slow cooker with cooking spray and add chorizo, hash browns, corn and black beans and mix.
• In a medium-sized bowl add the whisk the eggs, milk and breakfast seasoning packet. Add in 1 cup of the cheese. Pour on top of hashbrowns in the slow cooker. Top with 1/2 cheese.
• Cook 2 1/2 hours on high or 4 to 4 1/2 hours on low or until eggs are set. Top with additional toppings and enjoy!

CHORIZO HASH BROWNS

Steps:

• Using a box grater or shredding blade of a food processor, shred the potatoes. Rinse until the water is clear. Drain. Dump the shredded potatoes onto a clean kitchen towel. Squeeze to remove all excess water. Add the shredded potato into a large mixing bowl along with the flour and eggs. Mix well.
• Cook the chorizo in a large nonstick skillet over medium heat, breaking any lumps, until it begins to crumble and is cooked through. Add the onions and saute until translucent, about 3 minutes. Season with salt and pepper. Add the chorizo-onion mixture to the shredded potatoes. Mix to combine.
• Heat about 1/4 inch of oil in a large, heavy skillet over medium-high heat. When the oil is sizzling hot, place the mixture in separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take 3 to 5 minutes per side. Transfer hash browns to a paper-lined plate and drain. Season with 1/2 teaspoon pepper and serve immediately.

CHORIZO-POTATO HASH BROWNS WITH BLACK BEANS AND SALSA VERDE

Steps:

• For the black beans: Combine the black beans, 1/2 cup water, coriander and cumin in a small saucepan. Bring to a simmer over medium heat and cook until heated through. Keep warm.
• For the salsa verde: In a bowl, combine the tomatillos, lime juice, cilantro, red onions, olive oil and honey to taste. Season with salt and pepper. Set aside.
• For the hash browns: Put the potatoes in a large pot of salted water and bring to a boil over high heat. Cook until very tender, about 10 minutes. Drain and set aside.
• Heat the canola oil in a large cast-iron skillet over high heat. Add the chorizo and cook until brown and separated into small pieces. Add the butter, then add the potatoes, breaking them up and pressing them down a bit using a potato masher. Stir the potatoes and sprinkle them with salt and pepper. Add the Monterey Jack and cotija. When the Monterey Jack gets melty, stir in the cilantro.
• To serve: Set a ring mold on a plate and press some of the hash brown mixture into the mold. (If you don't have a ring mold, just spoon some of the hash browns onto a plate.) Unmold and spoon some of the black beans over the hash browns. Top with an egg and some salsa verde. Garnish with cotija, cilantro, green onions and a dusting of ancho powder.

HASH BROWN ENCHILADA BREAKFAST CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish or casserole with cooking spray.
• Heat 10-inch heavy-bottomed skillet over medium-high heat. Add chorizo, 1/4 cup of the green bell pepper, 1/4 cup of the red bell pepper and 1/4 cup of the onion. Cook about 10 minutes, stirring frequently and breaking up chorizo with wooden spoon, until chorizo is no longer pink and vegetables are softened.
• Reduce heat to medium-low. Stir in black beans, enchilada sauce, cream cheese and taco seasoning mix until well combined. Cook about 2 minutes or until warmed through. Transfer mixture to baking dish.
• Wipe out skillet, and return to stovetop over medium-low heat. Add olive oil. In large bowl, beat eggs, milk, and salt and pepper with whisk. Pour into skillet and cook 5 to 7 minutes, stirring occasionally, until eggs are a soft scramble. Remove from heat; stir in 1 cup of the shredded cheese. Spread evenly over top of mixture in baking dish.
• In large bowl, mix remaining 1/4 cup green bell pepper, 1/4 cup red bell pepper, 1/4 cup onion, 1 cup shredded cheese and the hash brown potatoes. Spread evenly over eggs in baking dish.
• Bake 30 to 35 minutes or until bubbly and baked through and potatoes on top are golden brown. Sprinkle with chopped fresh cilantro. Serve warm.

CHILE CHORIZO HASH BROWN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350° F. Saute onions in a large skillet or non-stick pan over medium heat until fragrant, about 5 minutes.
• Increase heat to medium-high and stir in chorizo. Cook 5 minutes more while breaking up the meat.
• Stir in flour and cook 1-2 minutes more. Reduce heat to medium and slowly stir in milk. Heat, stirring often, until it comes to a low boil and thickens slightly.
• Remove pan from heat and stir in green chilies and 2-cups of cheese until melted. Let sit for a few minutes to cool.
• If not enough room, transfer the mixture to a large bowl, then fold in hash browns. Whisk in eggs until well combined.
• Pour mixture into a greased 9 x 13 glass baking dish. Sprinkle evenly with remaining cheese. Bake for 50-60 minutes, until the casserole has mostly set and the top is golden brown. Let sit 5 minutes before cutting into squares and serving.

CHORIZO BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°F. Spray or grease a 3-quart baking dish with baking spray.
• De-case your chorizo if you haven't already. We want ground chorizo, not slices of chorizo.
• Cook chorizo in a skillet over medium-high heat until brown, breaking into small pieces with a spoon or spatula, about 5 minutes. Add in the onion and cook to soften the onions.
• Sprinkle arrowroot over sausage, stirring to coat, then add in 1 1/2 cups milk or coconut milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 3-5 minutes. Add plenty of fresh black pepper.
• In a medium bowl, whisk eggs and add remaining milk, salt, and pepper.
• In a baking dish, spread hashbrowns evenly, and sprinkle with a pinch of salt. Top with the onion/chorizo mixture, then egg mixture.
• Bake 45-50 minutes, and serve.

MEXICAN BREAKFAST CASSEROLE REICPE

Steps:

• Spray a 13x9x2 inch baking dish with cooking spray and Preheat the oven to 350°F.
• Use a large mixing bowl to combine the hash browns, 1 tbsp of the Taco seasoning, Toss until evenly coated, then gently press the mixture into the baking dish.
• Heat a 10 inch skillet over medium high heat. Spray with cooking spray and add the chorizo (sausage). Cook for 5-7 minutes or until cooked through, drain.
• While the chorizo is cooking you grab a mixing bowl and beat the eggs, milk, salt, pepper and the rest of the taco seasoning. Once the eggs have been fully beaten stir in the shredded cheese.
• Once the choirzo has been cooked and drained, add it to the egg mixture. Mix and then stir in the salsa.
• Pour the chorizo/egg mixture over the hash browns in the baking pan.
• Bake, uncovered, for about 40 minutes, or until the egg center has cooked through.
• Allow the casserole to cool and set for a bout 10 minutes before serving.

SLOW COOKER EGGS, CHORIZO, AND HASH BROWNS CASSEROLE

Steps:

• Prep the chorizo by removing the outer casing.
• Then rough chop the chorizo up into small pieces, somewhere between the size of a pea and a grape. Store sealed in the fridge until ready to cook.
• Slice the scallions. Shred the cheeses.
• Crack 12 eggs into a large bowl. Add most of the scallions, saving some of the greens for garnish. Add salt and pepper, then add 1 cup of milk and beat until mixed.
• To the slow cooker pot, add the frozen hash browns, salt, pepper, and the chorizo. Mix together.
• Add the shredded cheeses and mix together. Then pour over the egg mixture and lightly stir, just so the eggs seep into all the potatoes.
• Set the Slow Cooker to 6 hours, low. Do this right before the last person turns into bed for the night, so that you wake up to this wonderful breakfast. After 6 hours, the slow cooker will go to warm mode so that it won't overcook, but stay warm until you are ready to eat!
• The easiest way to slice and serve is to remove the slow cooker pot and place a plate/platter over top. Then invert the pot so the casserole slides right out onto the plate. You can flip it over if you like so the 'pretty' side is up or just cut and serve. Garnish with the remaining scallion slices and Enjoy!