Chorizo Hash Brown Casserole is just the casserole when you want something bold and spicy for a holiday brunch or family get-together. With lots of ground chorizo, jalapeno, and cheese this casserole really packs the flavor.
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As the base for my Chorizo Hash Brown Casserole, I used Simply Potatoes Shredded Hash Browns. I love Simply Potatoes because they are made from fresh, never frozen potatoes. So you get the taste of fresh potatoes without having to go to all the trouble of peeling and shredding potatoes. A bag of Simply Potatoes can be a huge time save in the kitchen. They are delicious cooked up as is or added to your favorite recipes.
Whether it be an Easter Brunch or a spring family gathering, I love to make a hash brown casserole. Kids and adults love them and I never get tired of them because there are so many different ways you can flavor and customize them. I’ve made all kinds of hash brown casseroles over the years. Since my family loves Mexican food and Cinco de Mayo is right around the corner, I decided to make this Chorizo Hash Brown Casserole.
I flavored it with fresh Mexican chorizo sausage (the ground sausage kind, not the cured links) which is wonderfully spicy and full of flavor. I also added some onion and jalapeno (never too much heat!) to the chorizo when I browned it. I briefly browned the hash browns in the same pan I cooked the chorizo so they picked up a little of the chorizo flavoring. Then I transferred the hash browns to a casserole dish and mixed in an egg and a small container of sour cream.
The chorizo gets mixed with a cup of enchilada sauce for some more Mexican flavor and then layered on top of the hash browns.
Finally, on top, a package of shredded Mexican-style cheese.
Forty minutes in the oven and you’ll be digging into a delightfully spicy Mexican-flavored hash brown casserole. With all that gooey cheese, this is just the casserole to make your holiday brunches special. #SimplyHolidays
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Chorizo Hash Brown Casserole
Ingredients
- 1/2 pound Mexican chorizo
- 1/2 cup chopped onion
- 1 jalapeno, seeded and diced
- 1 tablespoon olive oil
- 1 bag Simply Potatoes Shredded Hash Browns
- salt and pepper
- 1 (8-ounce) container sour cream
- 1 egg, lightly beaten
- 1 cup enchilada sauce
- 1 (8-ounce) package shredded Mexican cheese
- fresh cilantro, optional
Instructions
- Preheat oven to 350 degrees and grease a 2-quart or 11x7-inch baking dish.
- Cook and crumble chorizo in a nonstick pan. Once it is crumbled, add onion and jalapeno and cook until onion is soft.
- Transfer chorizo mixture to a medium bowl.
- Leave the grease from the chorizo in the pan and add the olive oil to it.
- Heat over medium-high heat and add the Simply Potatoes Hash Browns. Cook just long enough to brown the hash browns some and then transfer them to the prepared baking dish. Season to taste with salt and pepper.
- In a small bowl, whisk together the sour cream and egg. Pour on top of hash browns and use a rubber spatula or wooden spoon to mix into the hash browns.
- Add enchilada sauce to bowl with chorizo mixture and stir to combine. Add chorizo mixture on top of hash browns.
- Sprinkle cheese on top. Cover with aluminum foil and bake for 30 minutes.
- Uncover and bake 10 more minutes.
- Sprinkle fresh cilantro on top if desired.
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This is a sponsored conversation written by me on behalf of Simply Potatoes®. The opinions and text are all mine.
Can you show a picture of the chorizo you get? Maybe I can have my local market order it.
There are lots of smaller comapnies that make it. Johnsonville also makes some. They may be your best bet. They sell it in links and ground. https://www.johnsonville.com/products/chorizo-ground-sausage.html
This same exact recipe is on the Simply Potatoes website, did they use your recipe?
Yes, at the end of the recipe on the Simply Potatoes website they give credit to Spicy Southern Kitchen.
Crispy hash browns with green onions , a little garlic powder sprinkled in while cooking. Served with a dollop of ketchup or sour cream and scrambled eggs.
Reduce cheese 25%. Increase chorizo 25%. Fry hash browns to nearly done. Add two to three eggs. Remove foil half-way through vs. just last ten minutes. Substitute drained Hatch green chilies for chopped jalapeno. If not browned and non-liquid consistency, bake additional 10 minutes. Add Lawry’s salt to hash browns to taste.
Just thoughts.
I often cook for a crew of cowboys here on the ranch when we work cattle and I’m always looking for different breakfast ideas. This looks so good…something different to serve with eggs. They are good guinea pigs so I’ll try this out on Friday. I think it’s going to be a hit! Thank you.
The taste is drliscious but I can’t figure out why the sour cream “broke” and looks like ricotta cheese???
How many people does this feed?
About 9, or two adults and one teenager.
Can I make this the night before and then just pop it in the oven in the morning.
I really would have liked to have read your article and recipe but your video appears on top of 1/3 of the page and then the ad banners at the bottom, another 1/3. Annoying.
Me encanta la receta y la voyba compartir end FB con mis amigos
I love hashbrowns mixed with cheese, onions, and eggs!
I usually just make my hash browns the traditional way, but this recipe looks like a great thing to try!
I made this last night. Excellent recipe…will go into regular rotation. Thank you for sharing!!!`