Chorizo Hash Brown Cups
by V & V Supremo Foods, Inc.
/rating_on.png "1 Star")
/rating_half.png "5 Stars")
4.67
Loading...45 Min
6
Servings
18
ingredients
Let’s hear it for the breakfast lovers! These Chorizo Hash Brown Cups make a clever presentation for weekend breakfast or brunch!
Ingredients
Potato Cups
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As needed Cooking spray
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2 cups frozen shredded potato, thawed
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1 Tbsp. flour
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1 Tbsp. olive oil
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⅛ tsp ground black pepper
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¼ cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
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¼ cup Shredded Chihuahua® Brand Quesadilla Cheese or Oaxaca Cheese from V&V SUPREMO®
Filling
6 Steps to complete
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1Preheat conventional oven to 375°F. Spray a 6 cup muffin tin with non-stick cooking spray. Set aside.
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2In a medium bowl, combine shredded potato, flour, olive oil, pepper, Cotija cheese and Chihuahua® cheese. Mix well. Divide mixture into 6 portions. Spoon in hash browns evenly into muffin cups and press down and around the edges. Bake in the oven for 20 minutes.
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3Preheat a small saute pan for 1 minute. Add chorizo and cook for 5 minutes. Add onion, garlic and cook for 2 minutes. Add peppers, 1/8 tsp ground black pepper and cook for 1 minute. Reserve 3 Tbsp. of the cooked chorizo and set aside.
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4In a medium bowl, combine chorizo mixture, eggs, 2 Tbsp. sour cream, ground black pepper, salt, Chihuahua® cheese, and mix well.
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5Fill each baked hash brown cup with 3 Tbsp. egg mixture. Return to the oven and continue to bake for 12-15 minutes.
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6Garnish with reserved chorizo, sour cream and chopped chives. Enjoy!
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