Tex-Mex Hash Brown Casserole

Submitted by Pinay0618

"Recipe is from Cooking Light."

 

• Ready In: 1hr 5mins
• Ingredients: 15
• Serves: 6

ingredients

• 4 teaspoons canola oil, divided
• 4 ounces mexican chorizo sausage
• 3 garlic cloves, minced
• 1 cup enchilada sauce
• 1⁄3 cup grated white onion
• 1⁄4 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 3 lbs yukon gold potatoes or 3 lbs baking potatoes, peeled and shredded
• 1 large egg, lightly beaten
• 1 cup 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

directions

1. Preheat oven to 450°.
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. 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.