Spicy Chorizo and Potato Hashbrown Casserole

• 2 cups frozen hashbrowns, thawed
• 1 lb chorizo sausage, casing removed
• 1 small onion, diced
• 1 bell pepper, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 4 large eggs
• Salt to taste
• Black pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, cook chorizo over medium heat until browned, then transfer to a paper towel-lined plate.
3. 3 In the same skillet, heat olive oil and sauté onion and bell pepper until softened.
4. 4 In a greased 9x13 inch baking dish, layer half the hashbrowns, chorizo, and sautéed veggies.
5. 5 In a bowl, whisk together milk, eggs, smoked paprika, cayenne, salt, and pepper; pour over the layers.
6. 6 Top with remaining hashbrowns and sprinkle with cheese.
7. 7 Bake uncovered for 45 minutes or until bubbly and golden brown.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Skillet
• Whisk

Variations

• Add sautéed mushrooms or spinach for a veggie boost.
• Use turkey chorizo for a leaner option.

Substitutions

• Substitute chorizo with ground turkey or beef if desired.
• Use mozzarella or Monterey Jack cheese in place of cheddar.

Pairings

• Pair with fresh avocado slices or a tangy Greek yogurt sauce.

Nutrition

Tips

• For extra spice, add jalapeños with the onions and peppers.
• If using store-bought cooked chorizo, ensure to crisp it up in the skillet for added texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered with foil for 30 minutes, then remove foil and bake another 15 minutes.

Serving Suggestions

• Serve with a side of salsa or a fried egg on top for extra richness.

FAQ