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.
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
How to Make It
Preheat oven to 450°.
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.
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.
Combine avocado and juice; toss gently. Stir in cilantro and remaining ingredients. Serve cilantro mixture with casserole.
This was packed with flavor and is something we will eat once in a while. I substituted Soy Chorizo (doubled the amount) for Mexican because years ago I read the ingredients Mexican Chorizo is made from. Also swapped out canola oil and used bacon fat, used pepper jack cheese, not Cheddar (2 cups instead of one), added a couple of minced Serrano peppers. This recipe actually makes 4 servings, not 6, which were topped with a couple of very slightly poached eggs and served it with a whole avocado. 1/2 avocado divided among 4 people would have been a silly tease. This is definitely a good tastey stick to your ribs breakfast or brunch.
To save time, I used a little less than 2 packages of refrigerated hash browns. Instead of chorizo, I used hot italian turkey sausage, 2 links instead 1. This recipe was ok, but has potential with a few tweaks. I feel like it could have had more flavor...definitely seemed like something was missing. The cheese browned a lot after baking for 20 minutes. Perhaps add the cheese for the last 5 minutes of baking time. I served it with a black beans and corn.
Apparently to some this is a breakfast dish, but for us this is too heavy for breakfast and does not pass for supper. Firstly, three pounds of shredded potato is a LOT of potatoes! They barely fit in my 12-in. skillet, and the meager 4 oz. of chorizo (4 ounces? For 6 servings....seriously.) didn't come close to covering them. Fortunately I had made homemade beef chorizo and was able to add more while still keeping the fat in check. (Honestly, if this dish is that fatty with less than an ounce per serving of "real" chorizo, why use it?) I also had to increase the cheese. The potatoes cooked sufficiently, but were still very bland and the dish required extra salt after serving. Any potential repeat would involve half the potatoes (with more seasoning) and twice the meat and cheese to be worthwhile.