You had me at Mexican. If I had a choice of food groups, I would always choose Mexican. Hands down. Manos abajo. I made this as one of the entrees for a brunch and there was not one bit left. It got rave reviews.
This recipe was adapted from spiceysouthernkitchen.com/chorizo-hash-brown-casserole
1 pound Mexican chorizo (Mexican sausage)
1/2 cup chopped onion
1 jalapeno, seeded or diced (or if you have a jar of sliced jalapeno as I did, I used 5 or 6 slices and diced them—I definitely could have used more)
1 Tablespoon olive oil
1 16 oz. bag frozen hash browns
Salt and pepper
1 8 oz. container sour cream
1 10 oz. can enchilada sauce
1 8 oz. package shredded Mexican cheese
Fresh or dried cilantro
Preheat oven to 350°
Crumble chorizo in a non-stick pan. Add chopped onion and jalapeno and cook until onion is soft.
Transfer chorizo to a medium bowl.
Add olive oil to the chorizo grease.
Add hash browns and cook over medium heat just until potatoes start to brown.
In a small bowl, mix sour cream and eggs together, then pour over potatoes in skillet and stir to incorporate.
Spray a 9×13 baking dish with cooking spray, then transfer the potato mixture to the dish.
Add enchilada sauce to the chorizo, mix together and then pour over potatoes in the baking dish.
Top with Mexican cheese.
Cover with aluminum foil and bake for 30 minutes.
Sprinkle with cilantro, if desired.
Mexicans do not make hash browns. Just because you add chrorizo and jalapenos to hash browns does not make it Mexican. Please stop offending all Mexicans in the world by calling your “Mexican hash brown casserole” Mexican food. Thanks.
This is so absurd that I’m thinking you are joking.