Chorizo, Potato and Egg Bake
Baked dish made with spicy chorizo, hash browns, eggs and lots of peppers and cheese
Ingredients
- 1 lb chorizo
- 1 red bell pepper diced
- 1 onion diced
- 1 poblano chili diced
- 1 jalapeno diced - optional for extra heat
- 1 4 oz can diced green chiles drained
- 10 eggs
- 1 1/4 cup milk
- 1 1/2 cups shredded cheddar cheese plus extra for the top
- 2 1/2 cups frozen hash browns
- 1/2 tsp salt
- hot sauce or salsa for serving
Instructions
- Heat oven to 350 and spray a 9x13 pan with oil spray. Heat a skillet over medium heat and remove the chorizo from the casing and cook, breaking apart with a spatula, until it is fully cooked and has rendered a lot of its fat out. Drain the meat through a strainer (and rinse if you want less grease).
- Wipe out the skillet and add a tbsp of oil and the onion and peppers. Cook for 5-8 minutes, stirring often, until the veggies release their liquid and it absorbs. You don't want them adding moisture to the finished dish so cook them enough to remove it.
- Whisk together the eggs and milk, salt and some pepper. Stir in the green chiles and the cheese. Place the hash browns in a layer on the bottom of the dish. Next combine the peppers and chorizo and add those in a layer. Pour over the egg mixture and top with extra cheese.
- Bake for about 40 minutes until the egg is fully set and the cheese is nicely browned on top. Cool for 10 minutes then slice into pieces. This stores well in the fridge or you can also freeze it.
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