Egg, Chorizo Sausage, Asparagus Hashbrown Casserole

(from rennever’s recipe box)

Source: Lynn Juarez

Serves 12 people

Categories: Breakfast, Eggs

Ingredients

  • 2 lb Bag of Ore-Ida Southern Style Hash Browns Frozen (little cubes)
  • 1 onion, chopped
  • 1 bunch green onions, chopped
  • 2 small jars chopped pimentos
  • 12-16 oz Spanish Chorizo, casings removed, sliced
  • 16 oz shredded Gruyere or Swiss cheese
  • 1 dozen eggs
  • 1 can asparagus spears

Directions

  1. • In a large pan, sauté onion in olive oil a little bit, then add the potatoes and cook pretty much per the package directions, but short of browning (just cooked), adding salt and pepper.

  2. • As they are finishing up, add the chorizo and cook until it releases color (paprika in the chorizo) to the mixture. Take off the heat and stir in the green onions.

  3. • Whisk the eggs with ¾ of the cheese, pimentos, salt and pepper.

  4. • Mix the potato and egg mixture and pour into a large baking dish that has been coated with olive oil (eg, 10X13 in).

  5. • Arrange the asparagus spears decoratively on top. Sprinkle the top with remaining cheese.

  6. • Bake at 375F until set and starting to brown (~30 min?, a toothpick inserted in the middle should come out clean).

  7. Comments:

  8. Can change the meat and cheese to make different variations, eg, cubed ham with Swiss, turkey sausage with cheddar, etc.

  9. ½ the recipe would probably work for a normal family meal.

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