Prep Time
30 Mins
Cook Time
3 Hours 30 Mins

How to Make It

Step 1

Cook chorizo in a sauté pan over medium-high heat until fully cooked. Remove chorizo with a slotted spoon and reserve on a clean paper towel.

Step 2

Sauté diced peppers in the rendered chorizo oil for two minutes, and then add hash browns and seasonings and continue to cook for 10 minutes.

Step 3

In a separate bowl, mix together the eggs, cream and milk.

Step 4

Fold the shredded Monterey Jack and shredded Cheddar cheeses into the hash brown mixture.

Step 5

Transfer the hash brown mixture to slow cooker. Add egg mixture and cook on high for 3 1/2 hours.

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