Name: Spanish Hashbrown Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
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

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

Step 1 Preheat oven to 400 degrees.

Step 2 Grease 11x13 casserole with olive oil.

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

Step 4 Dice onions and peppers

Step 5 Add hashbrowns and vegetables to casserole

Step 6 Add diced Chorizo

Step 7 Sprinkle Sweet Paprika and salt and pepper

Step 8 Add Monterey Jack cheese

Step 9 Mix thoroughly

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

Ingredients