Chorizo, Egg and Potato Casserole

Chorizo, Egg and Potato Casserole
  • Servings: 10 to 12
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 pounds Idaho potatoes, peeled, sliced 14-inch thick
  • 1 pound mild chorizo sausage, casing discarded
  • 1 cup chopped yellow onion
  • 1 - 4 ounce can chopped mild green chilies, drained
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 3/4 cup prepared tomato salsa
  • 4 oz. grated Cheddar cheese
  • 10 large eggs
  • 2 cups whole milk
  • Prepared salsa to serve with casserole
  • Warmed tortillas to serve with casserole


1. Place the potato slices in a large pot filled with salted water. Bring the water to a boil and cook the potatoes until just tender, approximately 8 minutes. Don't overcook or the slices will fall apart. 2. Drain the potatoes and reserve. 3. Arrange the potato slices in an oiled 9 x 13 baking dish. 4. In a large saut� pan, cook the chorizo over high heat until browned, about 5 minutes. 5. Stir in onions and cook until soft, an additional 5 minutes. 6. Drain off excess grease from the chorizo mixture. Spread evenly over potato layer. 7. Spoon green chilies and salsa over the potatoes. Sprinkle with grated cheese. 8. Wrap with plastic and store in the refrigerator overnight if to be served the following day. If not, continue with the recipe. 9. Preheat the oven to 350 degrees F. 10. Whisk together the eggs, salt, pepper, and milk in a large bowl. Pour egg mixture over the top of the casserole. 11. Bake uncovered for 50 minutes or until the eggs are set and lightly browned. Let rest five minutes before serving. 12. Serve with salsa and warm tortillas.
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