Ingredients
1 package (20 ounces) refrigerated shredded hash brown potatoes1 can (27 to 28 ounces) whole green chiles1 cup chunky salsa1 pound bulk pork sausage or fresh chorizo, cooked, drained and crumbled2 cups shredded Mexican cheese blend6 large eggs1/2 cup 2% milk1/4 teaspoon ground cuminSalt and pepper to tasteOptional ingredients: Warm flour tortillas (8 inches), sour cream and salsa
Preparation
Preheat oven to 350°. In a greased 13x9-in. baking dish, layer half the potatoes; all the chiles, opened flat; all the salsa; half the sausage; and half the cheese. Repeat layers with remaining potatoes, sausage and cheese.
Beat eggs and milk; add cumin, salt and pepper. Pour over potato mixture.
Bake, uncovered, until eggs are set in center, 35-40 minutes. Let stand 15 minutes. If desired, serve with warm tortillas, sour cream and additional salsa.
