Chorizo Potato Pie
3 cups refrigerated hash browns
1 pound fresh Mexican chorizo, casing removed (see note)
½ a red onion, chopped
2 bell peppers, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, drained
1-2 cups shredded Mexican cheese blend.
Heat oven to 400 degrees.
In an oven-safe skillet, brown the hash browns and pack down to create a crust. They can come up the sides of the pan a bit.
In a second skillet over medium-low heat, brown the chorizo with the onion and peppers until chorizo is cooked through and the vegetables are soft, about 15 minutes. Stir in beans and tomatoes and cook until heated through.
Spoon chorizo mixture over crust and sprinkle with cheese. Transfer to oven and cook until cheese is melted, about 5 minutes.
Cook’s note: If you don’t buy chorizo at the meat counter, you’re likely to find it in the refrigerated aisle. A 15-ounce pack that contains two links will work in this recipe. To tone down the spice, make this with half chorizo, half the ground meat of your choice. To crank it up, use Southwest-style hash browns and chile-ready diced tomatoes.
Deborah PankeyCopyright © 2013 Paddock Publications, Inc. All rights reserved.