Tuesday, March 6, 2012

Tex-Mex Hash Brown Casserole

So I think this was easy. I was sitting there while D was making it, but was distracted looking up why a helicopter was hovering over our house (I never found out). But I didn't hear him complain. So I'm going with it was easy.

It came out very hot. He took it out of the oven, then we walked the dogs for 10 minutes, and came back. He cut into it and heat escaped.

It was very filling. I wished the potatoes were saltier. But that is easily fixed with a salt shaker. We both liked it.

Tex-Mex Hash Brown Casserole

Photo by ALB
This simple skillet supper uses shredded potatoes as a base. The potato mixture cooks on the stove top first to get it browned and crisp on the bottom.

YIELD: Serves 6 (serving size: 1 wedge)
HANDS-ON:45 Minutes
TOTAL:1 Hour, 15 Minutes
COURSE: Casseroles, Main Dishes

4 teaspoons canola oil, divided
4 ounces Mexican chorizo
3 garlic cloves, minced
1 cup enchilada sauce
1/3 cup grated white onion
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 pounds Yukon gold or baking potatoes, peeled and shredded
1 large egg, lightly beaten
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup chopped avocado
1 1/2 teaspoons fresh lemon juice
1/4 cup fresh cilantro leaves
1/4 cup chopped white onion
6 radishes, thinly sliced (didn't use)

1. Preheat oven to 450°.

2. Heat a 10-inch cast-iron skillet over medium-high heat. Add 1 teaspoon canola oil to pan, and swirl to coat. Remove the casings from chorizo. Add chorizo to pan; sauté for 3 minutes, stirring to crumble. Add garlic, and sauté for 30 seconds. Remove sausage mixture from pan. Combine the sausage mixture and enchilada sauce.

3. Add remaining 3 teaspoons oil to pan; swirl to coat. Combine grated onion, salt, pepper, potato, and egg; toss. Add potato mixture to pan, pressing gently; cook for 10 minutes (do not stir). Spread enchilada sauce mixture evenly over potato mixture; sprinkle evenly with cheese. Bake at 450° for 20 minutes. Remove from oven; let stand for 10 minutes. Cut into 6 wedges.

4. Combine avocado and juice; toss gently. Stir in cilantro and remaining ingredients. Serve cilantro mixture with casserole.

Nutritional Information
Calories: 432; Fat: 20.2g; Saturated fat: 7.5g; Monounsaturated fat: 9.2g; Polyunsaturated fat: 2.1g; Protein: 17g; Carbohydrate: 47.1g; Fiber: 4.9g; Cholesterol: 72mg; Iron: 2.9mg; Sodium: 686mg; Calcium: 152mg

Cooking Light MARCH 2012

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