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Tex-Mex Hash Brown Casserole

Photo: José Picayo; Styling: Michele Faro
Hands-on time 45 mins
Total time 1 hr, 15 mins
Yield Serves 6 (serving size: 1 wedge)
This simple skillet supper uses shredded potatoes as a base. The potato mixture cooks on the stove top first to get it browned and crisp on the bottom.

Ingredients

  • 4 teaspoons canola oil, divided
  • 4 ounces Mexican chorizo
  • 3 garlic cloves, minced
  • 1 cup enchilada sauce
  • 1/3 cup grated white onion
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 pounds Yukon gold or baking potatoes, peeled and shredded
  • 1 large egg, lightly beaten
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1/2 cup chopped avocado
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup chopped white onion
  • 6 radishes, thinly sliced

Nutrition Information

  • calories 432
  • fat 20.2 g
  • satfat 7.5 g
  • monofat 9.2 g
  • polyfat 2.1 g
  • protein 17 g
  • carbohydrate 47.1 g
  • fiber 4.9 g
  • cholesterol 72 mg
  • iron 2.9 mg
  • sodium 686 mg
  • calcium 152 mg

How to Make It

  1. Preheat oven to 450°.

  2. Heat a 10-inch cast-iron skillet over medium-high heat. Add 1 teaspoon canola oil to pan, and swirl to coat. Remove the casings from chorizo. Add chorizo to pan; sauté for 3 minutes, stirring to crumble. Add garlic, and sauté for 30 seconds. Remove sausage mixture from pan. Combine the sausage mixture and enchilada sauce.

  3. Add remaining 3 teaspoons oil to pan; swirl to coat. Combine grated onion, salt, pepper, potato, and egg; toss. Add potato mixture to pan, pressing gently; cook for 10 minutes (do not stir). Spread enchilada sauce mixture evenly over potato mixture; sprinkle evenly with cheese. Bake at 450° for 20 minutes. Remove from oven; let stand for 10 minutes. Cut into 6 wedges.

  4. Combine avocado and juice; toss gently. Stir in cilantro and remaining ingredients. Serve cilantro mixture with casserole.