Rio Grande Chorizo Potato Nest |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Ready, Set, Cook! Special Edition Contest Entry: This is a bold and colorful Tex Mex twist on Quiche Lorraine, baked in a crispy potato nest. It has a complex spiciness, is salty, slightly acidic and aromatic due to cumin, taco and parsley. Ingredients:
2 small chorizo sausage, links |
24 ounces simply potatoes® shredded hash browns |
3 teaspoons reduced-sodium taco seasoning mix, divided |
4 large eggs, beaten |
1 teaspoon ground cumin |
1 1/2 cups half-and-half |
1 1/2 cups roughly chopped queso blanco |
1/2 cup chopped cilantro |
8 ounces smoked sausage, sliced thin |
6 -8 pickled jalapeno peppers, slices |
1/4 cup diced red bell pepper |
Directions:
1. Cook chorizo over low medium heat in a frying pan until crumbled and color is no more pink. Drain off the oil into a cup.
2. Turn oven to 425°F Wrap shredded potatoes in a kitchen towel and squeeze out as much moisture as possible. Grease a deep 11 1/2 inch ovenproof pie plate with chorizo drippings. Mix 1/2 cup chorizo drippings with 2 teaspoon taco seasoning and toss with potatoes. Press potatoes over pie pan, forming a crust. Bake 20 minutes or until browned.
3. While potatoes are baking, beat eggs in a large bowl with remaining taco seasoning, cumin, Half and Half, and queso blanco. By hand stir in cilantro, drained chorizo, sausages, jalapenos and bell peppers. Pour into potato crust and bake at 350 F for 45-50 minutes or until set. Garnish with more cilantro. Let sit 15 minutes before serving.
4. Serve with a green salad for dinner or lunch.
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