Crispy Nachos Potato Bake #5FIX |
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Prep Time: 12 Minutes Cook Time: 1 Minutes |
Ready In: 13 Minutes Servings: 6 |
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5-Ingredient Fix Contest Entry. This is like a casserole in a crispy potato crust. It has the flavors of my home state, Texas. Shredded potatoes make it so easy to make! 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:
1. 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.
2. 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.
3. 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.
4. 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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