Tex Mex Hash Brown Casserole

By á-47

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 tea. canola oil, divided
• 4 oz. Mexican chorizo
• 3 garlic cloves, minced
• 1 cup enchilada sauce
• 1/3 cup grated white onion
• 1/4 tea. salt
• 1/2 ta. pepper
• 3 lb. Yukon gold or baking potatoes, peeled and shredded
• 1 egg, lightly beaten
• 1 cup (4 oz) shredded sharp cheddar cheese
• 1/2 cup chopped avocado
• 1 1/2 tea. fresh lemon juice
• 1/4 cup fresh cilantro leaves
• 1/4 cup chopped white onion

Preparation

Step 1

Preheat oven to 450 degrees.

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

Add remaining 3 tea. 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 degrees for 20 minutes. Let stand 10 minutes. Cut into 6 wedges.

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