Spanish Hashbrown Casserole

DifficultyBeginner
Prep Time20 minsCook Time30 minsTotal Time50 mins
  
6.20 oz Idaho Spuds Hashbrowns
3 springs green onion
1 yellow bell pepper
1 red bell pepper
1 green bell pepper
6 oz shredded Monterey Jack cheese
½ lb spanish chorizo or linguica sausage
1 tbsp sweet paprika
salt and pepper
1

Step 1 Preheat oven to 400 degrees.

2

Step 2 Grease 11x13 casserole with olive oil.

3

Step 3 Prepare Idaho Spuds hashbrowns (soak for 12 minutes and drain, give them a little squeeze).

4

Step 4 Dice onions and peppers

5

Step 5 Add hashbrowns and vegetables to casserole

6

Step 6 Add diced Chorizo

7

Step 7 Sprinkle Sweet Paprika and salt and pepper

8

Step 8 Add Monterey Jack cheese

9

Step 9 Mix thoroughly

10

Step 10 Bake for 25 minutes. Broil for 5 minutes while watching.

 
 

Ingredients

 6.20 oz Idaho Spuds Hashbrowns
 3 springs green onion
 1 yellow bell pepper
 1 red bell pepper
 1 green bell pepper
 6 oz shredded Monterey Jack cheese
 ½ lb spanish chorizo or linguica sausage
 1 tbsp sweet paprika
 salt and pepper

Directions

1

Step 1 Preheat oven to 400 degrees.

2

Step 2 Grease 11x13 casserole with olive oil.

3

Step 3 Prepare Idaho Spuds hashbrowns (soak for 12 minutes and drain, give them a little squeeze).

4

Step 4 Dice onions and peppers

5

Step 5 Add hashbrowns and vegetables to casserole

6

Step 6 Add diced Chorizo

7

Step 7 Sprinkle Sweet Paprika and salt and pepper

8

Step 8 Add Monterey Jack cheese

9

Step 9 Mix thoroughly

10

Step 10 Bake for 25 minutes. Broil for 5 minutes while watching.

Spanish Hashbrown Casserole