CHORIZO HASH BROWN BREAKFAST CASSEROLE
A delicious and easy breakfast recipe for Chorizo Breakfast Casserole made with hash browns.
Provided by Taylor
Categories Breakfast
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!
Nutrition Facts : Calories 442 kcal, Carbohydrate 18 g, Protein 23 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 198 mg, Sodium 1144 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHORIZO HASH BROWN CASSEROLE
Provided by Christin Mahrlig
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.
CHORIZO HASH BROWNS
Provided by Kay Chun
Categories Onion Potato Breakfast Brunch Side Sauté Quick & Easy New Year's Day Buffet Sausage Pan-Fry Parsley Green Onion/Scallion Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
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.
YUCCA HASH BROWNS WITH CHORIZO
When you boil yucca, skinny pieces cook faster than fat ones, so test a few fatter pieces to make sure they are cooked through before straining. Like potatoes, yucca takes to a hot, hot pan, which makes it crispy outside, creamy inside. But yucca needs more oil than potatoes, so be sure you add the full 4 tablespoons called for and let the skillet get really hot or the yucca will stick to the pan. If you have cilantro on hand, tear some leaves over the top of the hash browns.
Provided by Food Network Kitchen
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.
SWEET POTATO AND CHORIZO HASH
A traditional breakfast hash with a few twists. Some extra herbs, a sweet potato instead of an eastern or Yukon potato, and chorizo instead of corned beef, bacon, or sausage.
Provided by dtreglia
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato 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.
Nutrition Facts : Calories 339.8 calories, Carbohydrate 28.9 g, Cholesterol 21 mg, Fat 22.4 g, Fiber 4.5 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 328.7 mg, Sugar 7.1 g
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