Mexican flavors and brunch join forces in this delicious Mexican Breakfast Potato Bake. It's super easy, feeds a hungry crowd, and is bound to become a favorite.
Prep Time: 15 minutesmins
Cook Time: 1 hourhr
Total Time: 1 hourhr15 minutesmins
Servings: 12servings
Ingredients
1lbchorizo, cooked and crumbled (Mexican spicy sausage, no casings)
30ozplain hash browns, frozen or refrigerated
1 ½cupMexican blend or taco blend shredded cheese, cheddar jack, if you can't find those
Optional Garnish: thinly sliced green onions, chopped tomatoes, and extra salsa to serve
Instructions
Preheat oven to 350F with rack on lower middle position.
Reserve 1/2 cup of the cheese and set it aside. In a large bowl, combine all remaining ingredients and stir to incorporate well. Transfer to a greased 9x13 baking dish. Top evenly with reserved 1/2 cup cheese. Bake uncovered for 1 hour or until cheese is bubbly and top is golden brown (if top starts browning too quickly, cover loosely with foil.) Garnish as desired. Serve while warm, with extra salsa if desired.