The main reason that I keep them on hand is because they're so darn convenient. I've mentioned this before, but my oldest child is a potatoaholic. He would happily eat them for every meal of the day, if I made them. So, you can probably guess that hash browns are an often-requested breakfast dish in my house (and not only by him). I like to keep a bag or two of Simply Potato hash browns in the fridge to meet this request. School morning are generally pretty rushed around here, and the simple fact that I can open a bag, pour the already shredded potatoes into a hot skillet with a bit of fat, and serve up them up in mere moments makes me happy.
But Simply Potatoes goes beyond hash browns for a weekday breakfast. You can find them in all forms, from diced to sliced to wedges—and with all manners of "seasoning" (O'Brien, Garlic and Herb, Southwest Style, Rosemary & Garlic). Should I even tell you that they also have different varieties of mashed potatoes? That means everything from leisurely weekend meals to holiday sides to breakfast-for-dinner to weeknight supper side dishes are at your fingertips!
To add a bit more goodness, I added kale to the mix. Don't skimp on the fresh salsa to serve over the top, it's an integral part of the final dish. And just in case you want your casserole, and your tacos too, serve a stack of steaming hot tortillas on the side.
This dish makes a hearty brunch or breakfast-for-dinner meal, plus it would be perfect to serve to overnight and/or holiday guests!
Potato Chorizo Breakfast Casserole
A twist on two traditional breakfast taco fillings, potatoes with chorizo and eggs with chorizo, this casserole combines both (plus kale for added nutrition). Serve slices with a big scoop of salsa and hot tortillas.
by
Prep Time: 10 minutes
Cook Time: 60 minutes
Keywords: bake breakfast entree nut-free soy-free sugar-free chorizo eggs kale potatoes
Ingredients (serves 12)
- 1 pound Mexican (fresh) chorizo
- 1 tablespoon olive oil
- 4 ounces stemmed kale, rinsed and cut into 1/4-inch ribbons (~2-1/2 packed cups)
- 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
- 12 large eggs, lightly beaten
- 1/2 cup whole milk
- 6 ounces (1-1/2 cups) shredded Manchego, Queso Quesadilla, or Monterey Jack cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- freshly chopped parsley and/or oregano
- pico de gallo or salsa
- hot corn or flour tortillas, optional
Instructions
Preheat the oven to 350° F.
In a 12-inch cast-iron skillet, over medium heat, cook chorizo until done, ~20 minutes. Set a large metal strainer over something to catch the grease* and pour the chorizo into it, pushing to remove as much grease as possible. Set the skillet back over the heat and add the olive oil before putting drained chorizo back in. Add kale ribbons and cook, stirring constantly for 2 minutes. Add diced potatoes with onions to pan, stirring to distribute everything evenly, and cook for about 3-5 more minutes. Turn off heat.
In a large bowl, whisk together the eggs, cheese, milk, herbs, salt, and pepper.
Pour the egg mixture evenly over the potato mixture. Slide into preheated oven.
Bake the casserole uncovered until the mixture has puffed up, turned a beautiful reddish-golden on top, and is cooked through (slide the tip of a thin knife into center, if no raw egg is left, it's done), 35-40 minutes.
Let cool at least 5 minutes before slicing. Scatter with a few extra fresh chopped herbs. Serve, passing the pico de gallo or salsa (don't skip this - it really finishes the dish) and hot tortillas, if you wish.
*If your chorizo was not very greasy (usually homemade), you can skip the draining step and simply drizzle in the olive oil.
If you don't have a 12-inch cast-iron skillet, you can pour the potato mixture into a lightly sprayed 9x11 baking dish, then pour the egg mixture over the top.
