Tex-Mex Hash Brown Casserole
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.
Recipe by Cooking Light March 2012
Sort by:
Newest
Newest
Oldest
10/19/2015
Love soyrizo!
11/06/2012
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.
06/08/2012
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.
05/06/2012
Used a shortcut with refrigerated hash browns, the spice was a bit too much for my spice-sensitive one. Would cut down a bit on the chorizo next time. Tasty and easy with a shortcut!
03/17/2012
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.
03/09/2012
This was wonderful but definitely not light! The amount of grease proved that.
02/20/2012
Made this for the first time today. Only had Soy Chorizo but it still tasted great! Really easy to make.
Advertisement