Crispy Nachos Potato Bake #5FIX
- Ready In:
- 1hr 22mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 6 ounces chorizo sausage, links
- 8 ounces sliced cremini mushrooms
- 24 ounces Simply Potatoes® Shredded Hash Browns
- 6 large eggs, beaten
- 21 1⁄2 ounces canned condensed Fiesta nacho cheese soup
directions
- 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.
- 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.
- 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.
- 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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