Place the potato slices in a large pot filled with salted water. 1 1/2 teaspoons salt 3/4 teaspoon ground black pepper 3/4 cup prepared tomato salsa 4 oz Don't overcook or the slices will fall apart. If you're baking the casserole immediately, preheat the oven to 350°. Ham and Cheese Frittata with Asparagus and Sun-Dried Tomatoes, The Salted Tahini Chocolate Chip Cookies You Crave, Easy Curried Apple Walnut Cranberry Chutney, One Pot Rustic Homemade German Goulash Recipe, Old Fashioned Rustic Apple Cranberry Tart w/ Walnut Crust, Good Morning Spiced Honey Pear Butter (Refined Sugar Free). If not, continue with the recipe. Top with 3/4 of the cheese and pour the egg mixture over the sausage. 9. baking dish, layer half of the potatoes, onion and chorizo. An easy gluten free, keto friendly baked egg casserole to feed a crowd. Transfer the chorizo to another dish and add the chopped sweet potatoes, onions and green peppers to the rendered fat. Cook for 10-12 minutes, stirring occasionally until the potatoes start to brown and are tender. In a medium bowl, … Preheat the oven to 350 degrees F. 10. Set aside. Mix in the chopped hatch green chiles and browned chorizo. Remove the casings from the Mexican chorizo, and add them to the skillet, breaking the sausage apart with the back of a wooden spoon as it browns. Drain off excess grease from the chorizo mixture. Add the sweet potatoes, onions and green peppers to the pan and sprinkle with. 11. Place chorizo on several layers of paper towel; blot with additional paper towels. 3. Spoon green chilies and salsa over the potatoes. Toss the two cheeses together until well mixed and set aside. Serve with salsa and warm tortillas. Pour cooked chorizo sauce into your cooked potatoes (pour off excess oils to taste). Use a wooden spoon to adjust the ingredients and make sure they're well balanced and combined. In a greased 2-1/2-qt. Mix in the chopped hatch green chiles and browned chorizo. In a pan, cook the chorizo by following the instructions that came with it. 12. Layer the chorizo slices on top of the potatoes in the dish. Heat a large skillet over medium high heat. Log in, Amazon Affiliate: Garlic & Zest is a participant in the. Spread evenly over potato layer. Bring the water to a boil and cook the potatoes until just tender, approximately 8 minutes. Mix the chorizo completely into your … Perfect for holidays and weekend brunch. Pour egg mixture over the top of the casserole. Heat olive oil in a large skillet over medium-high heat. 5. Cook the rendered sausage fat down so that any excess liquid evaporates and you're just left with the flavorful fat. Remove the green chili egg casserole from the refrigerator about 45 minutes to an hour before you put it in the oven to bake, so that it comes to room temperature. Spray the casserole dish with vegetable spray. Stir in onions and cook until soft, an additional 5 minutes. Transfer the sweet potato and sausage mixture to a prepared casserole dish. Transfer the chorizo mixture to the casserole dish. 6. Remove the pan from the heat and stir in the cooked chorizo and hatch chilies. Drain the potatoes and reserve. Add a teaspoon or two of olive oil to a hot pan and fry the chunks until their fragrant and start to take on a crust. Whisk together the eggs, salt, pepper, and milk in a large bowl. Transfer the sweet potato and sausage mixture to a prepared casserole dish. Use your wooden spoon to adjust the ingredients so they’re evenly spaced in the dish. Saute chorizo in a sauce pan by it’s self, while the potatoes finish cooking. In a large saut� pan, cook the chorizo over high heat until browned, about 5 minutes. In a medium bowl combine the eggs, milk, remaining salt and pepper and whisk to combine. Sprinkle with grated cheese. Remove the casserole from the refrigerator about 45 minutes before baking to let it come to room temperature, then follow the baking instructions. 8. Cover and refrigerate. If you're making the casserole ahead of time, make it to this point. In a bowl, whisk the eggs and milk. Copyright ©2019 Live Well Network. Sprinkle 3/4 of the cheese to the casserole. 4. Wrap the remaining cheese and refrigerate. In a medium bowl, whisk together the eggs, milk, salt and pepper and pour over the casserole. Let the casserole rest for 10 minutes before serving. blue cheese, chorizo, deviled eggs, hatch chiles, sweet potato. Use a slotted spoon to transfer the sausage to a small bowl. And watch videos demonstrating recipe prep and cooking techniques. Break apart with the back of a wooden spoon, so that it's separated into little crumbles. Bake uncovered for 50 minutes or until the eggs are set and lightly browned. Get Breakfast Tacos with Chorizo, Egg and Potato Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Sprinkle 3/4 of the cheese to the casserole. 2. Wrap with plastic and store in the refrigerator overnight if to be served the following day. Cook until the peppers and onions are tender. Heat a large nonstick skillet over medium high heat and add the chorizo. Let rest five minutes before serving. If the top starts to get too brown, lay a piece of tin foil over the top of the casserole. « Ultimate Creamy Roasted Red Pepper and Tomato Soup, How To Make Italian Baked Chicken Thighs Cacciatore ». To use the smoked Spanish chorizo, remove the casings and dice the sausage into bite sized chunks. 7. Arrange the potato slices in an oiled 9 x 13 baking dish. Can be made the day of or make ahead the day before. Your email address will not be published. All Rights Reserved. Sprinkle the top of the casserole with the remaining cheese mixture and bake for 30-45 minutes or until a cake tester comes out clean. 1. Let cooked chorizo cool down a little then slice them into thin circles. 2 pounds Idaho potatoes, peeled, sliced 14-inch thick, 1 pound mild chorizo sausage, casing discarded, 1 - 4 ounce can chopped mild green chilies, drained. Cook and stir ground beef, chorizo, and …

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