Crispy Nachos Potato Bake #5FIX

1. 1

   Cook chorizo over low medium heat in a frying pan until crumbled and color is no longer pink.

2. 2

   Drain off excess oil into a cup, leaving 2 tablespoon behind.

3. 3

   Add mushrooms and cook until softened.

4. 4

   Meanwhile turn oven to 425F Wrap shredded potatoes in a kitchen towel and squeeze out as much moisture as possible.

5. 5

   Grease a round 11 1/2 inch ovenproof casserole dish or deep pie dish with some chorizo drippings.

6. 6

   Mix 1/2 cup chorizo drippings with potatoes.

7. 7

   Press potatoes over bottom and sides of dish, forming a crust.

8. 8

   Bake 20 minutes or until browned.

9. 9

   While potatoes are baking, beat eggs in a large bowl with condensed soup.

10. 10

    Take crust out of oven and pour mushroom/chorizo mixture into crust.

11. 11

    Pour egg/soup mixture into crust.

12. 12

    Bake at 350 F for 45-50 minutes or until set.

13. 13

    Let sit 15 minutes before cutting into wedges and serving.

14. 14

    Eat with green salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.