Crispy Nachos Potato Bake #5FIX

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READY IN: 1hr 22mins
Recipe by loannefw_12421886

5-Ingredient Fix Contest Entry. This is like a casserole in a crispy potato crust. It has the flavors of my home state, Texas. Shredded potatoes make it so easy to make!

Ingredients Nutrition

  • 6 ounces chorizo sausage, links
  • 8 ounces sliced cremini mushrooms
  • 24 ounces Simply Potatoes® Shredded Hash Browns
  • 6 large eggs, beaten
  • 21 12 ounces canned condensed Fiesta nacho cheese soup


  1. Cook chorizo over low medium heat in a frying pan until crumbled and color is no longer pink. Drain off excess oil into a cup, leaving 2 tablespoon behind. Add mushrooms and cook until softened.
  2. Meanwhile turn oven to 425°F Wrap shredded potatoes in a kitchen towel and squeeze out as much moisture as possible. Grease a round 11 1/2 inch ovenproof casserole dish or deep pie dish with some chorizo drippings. Mix 1/2 cup chorizo drippings with potatoes. Press potatoes over bottom and sides of dish, forming a crust. Bake 20 minutes or until browned.
  3. While potatoes are baking, beat eggs in a large bowl with condensed soup. Take crust out of oven and pour mushroom/chorizo mixture into crust. Pour egg/soup mixture into crust.
  4. Bake at 350 F for 45-50 minutes or until set. Let sit 15 minutes before cutting into wedges and serving. Eat with green salad.

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