Tex-Mex Hash Brown Casserole

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

Preparation

1. 1. Preheat oven to 450°.
2. 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. 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. 4. Combine avocado and juice; toss gently. Stir in cilantro and remaining ingredients. Serve cilantro mixture with casserole.