Ingredients:

  • 1 lb Mexican Chorizo
  • 20 oz frozen shredded hash browns
  • 1 medium bell pepper, diced
  • 1/2 cup yellow onion, finely diced
  • 1 small jalapeño, seeded and minced
  • 10 large eggs
  • 1/2 cup heavy cream
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 2 cups pepper jack cheese, shredded
  • 1/4 cup fresh cilantro, chopped
  • 3 stalks green onions, sliced

Instructions:

  1. In a large skillet over medium-high heat, brown the chorizo until it is crumbly and mahogany-colored. Use a slotted spoon to remove the meat, leaving the rendered fat in the pan.
  2. Add hash browns to the chorizo fat and sauté until the edges are golden and crisp.
  3. Toss in the diced onions, bell peppers, and jalapeños. Cook for 3-5 minutes until the onions are translucent and the peppers are tender.
  4. In a large bowl, beat the 10 eggs until smooth.
  5. Stir in the heavy cream, smoked paprika, garlic powder, salt, and pepper. Whisk until the spices are fully integrated and the mixture is uniform.
  6. Spread the crispy potato and vegetable mixture evenly across the bottom of a greased 9x13 inch baking dish.
  7. Layer the cooked chorizo evenly over the potato and vegetable foundation.
  8. Pour the egg custard mixture over the layers, ensuring it covers all ingredients.
  9. Sprinkle the shredded pepper jack cheese evenly across the top.
  10. Bake in the oven until the eggs are set and the cheese is bubbly and melted.
  11. Garnish with chopped fresh cilantro and sliced green onions before serving.