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Mexican-Style Hashbrown Casserole with Chorizo and Salsa

A bold chorizo and potato breakfast bake with cool salsa on the side.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 24 oz frozen shredded hash browns thawed in refrigerator, squeezed dry
  • 12 oz raw Mexican pork chorizo casings removed; not cured Spanish chorizo
  • 8 large eggs
  • 1 cup whole milk
  • 1 1/2 cups shredded Monterey Jack divided
  • 1/4 teaspoon black pepper
  • 1 teaspoon olive oil for dish
  • 1 cup salsa for serving
  • 1/2 cup sour cream for serving

Method
 

  1. Heat oven to 350°F. Oil a 9x13-inch dish. Cook chorizo over medium heat 8–10 minutes, crumbling it, until 160°F; drain thoroughly.
  2. Whisk eggs, milk and pepper. Fold in potatoes, chorizo and 1 cup cheese. Spread in dish and top with remaining cheese.
  3. Bake 45–55 minutes until center is set and 165°F. Rest 10 minutes. Serve with salsa and sour cream.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/8 of the recipe.
For breakfasts later in the week, refrigerate only the portions you will eat within 3–4 days. Freeze the rest promptly after chilling, wrapped individually, for up to 2 months. Thaw in the refrigerator overnight; reheat covered in a 350°F oven or microwave in intervals until the center reaches 165°F.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.