Potato, Egg and Chorizo Casserole
This recipe serves 8-10. I make it with Chorizo from Badger Creek Farms, a local ranch that raises really high-quality livestock. I’ve also made it with Abbot’s brand vegetable protein making it a great vegetarian option. I like using Yukon Gold Potatoes, they have a creamy dense texture that is filling. This recipe can be assembled the day prior, so breakfast is a sinch, just remove from the refrigerator, preheat the oven and bake. It can be served with a variety of garnish. pictured here is Creama and Cilantro but salsa is a flavorful addition.
1 – 1 ½ Pounds Yukon Gold Potatoes, boiled and sliced
1 Pound mild Chorizo (Badger Creek Ranch)
12 Eggs
1/3 Cup Cream
Olive Oil to fry potatoes and grease pan.
2 Cups Cheddar Cheese or Mexican Cheese
¼ medium onion, diced
½ teaspoon Chili Powder
1 teaspoon Onion Powder
1 teaspoon Oregano
½ teaspoon Salt
Putting it all Together
Thinly slice potatoes and fry in olive oil. Add some salt and the fresh onion once they start to brown. Cook the Chorizo in a skillet. Mix the eggs with the spices and cream. Place potatoes in 9X13 greased baking dish. Layer with cooked Chorizo. Pour egg and cheese mixture over potatoes and Chorizo. Bake 40 minutes at 350. Garnish with Cilantro, Salsa or Crema.
