Chorizo Hash Brown Casserole

I am sure you have all tried a hash brown casserole at some point. But have you ever tried one with Mexican flavors? This hash brown casserole has jalapeños, enchilada sauce, and chorizo mixed in for a spicy and delicious breakfast or brunch.

Chorizo Hash Brown Casserole

Ingredients:

• 1/2 pound Mexican chorizo
• 1 jalapeño, seeded and diced
• 1 tablespoon olive oil
• 20 ounces frozen shredded hash browns
• ground black pepper, to taste
• 8 ounces sour cream
• 1 egg, lightly beaten
• 1 cup enchilada sauce
• 8 ounces shredded Mexican cheese blend

Directions:

1. Preheat oven to 350º F. Spray a 2 quart or 11x17 inch baking dish with cooking spray.
2. Remove the chorizo from the casing if needed and cook and crumble in a nonstick skillet. Once the chorizo is almost cooked, add in the diced jalapeño and cook until soft. Transfer to a bowl.
3. Add the olive oil to the chorizo grease and heat over medium-high heat. Add in the shredded hash browns and cook just until the hash browns are browned. Transfer to the prepared baking dish and season with the black pepper.
4. In a small bowl, whisk together the sour cream and egg. Pour the mixture over the hash brown and gently stir to mix.
5. Add the enchilada sauce to the chorizo and stir to mix. Spoon the mixture over top of the hash browns and sprinkle with the shredded cheese.
6. Cover the baking dish with aluminum foil and bake for 30 minutes. Uncover and bake for 10 more minutes.

Enjoy!!!

Nutrition Facts
Serves: 8
Amount Per Serving
Calories 316
Total Fat		23.5g
Saturated Fat		11.4g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		1.5g
Trans Fat		0g
Cholesterol		80.8g
Sodium		578.4g
Potassium		80.6g
Total Carbohydrates		16.2g
Dietary Fiber		2.3g
Sugars		1.1g
Protein		11.4g
Vitamin A 24.05% Vitamin C 29.46%
Calcium 4.38% Iron 7.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Spicy Southern Kitchen.