Chorizo Hash Brown Cups

Ingredients

Directions

1. 1

   Preheat a conventional oven to 375°F. Spray a 6-cup muffin tin with non-stick cooking spray and set aside.

2. 2

   In a medium bowl, combine the shredded potato, flour, olive oil, pepper, Grated V&V Supremo® Sierra® Brand Cotija Cheese and V&V Supremo® Shredded Chihuahua® Brand Cheese or V&V Supremo® Shredded Mexican 3 Cheese Blend. Mix well. Divide the mixture into 6 portions. Spoon the hash browns evenly into the muffin cups and press them down and around the edges. Bake for 20 minutes.

3. 3

   Preheat a small sauté pan for 1 minute. Add the V&V Supremo® Chorizo (Pork, Beef or Chicken) and cook for 5 minutes. Add the onion and garlic and cook for 2 minutes. Add the peppers and ⅛ tsp. black pepper and cook for 1 minute. Reserve 3 tbsp. of the cooked chorizo and set aside.

4. 4

   In a medium bowl, combine the chorizo mixture, eggs, 2 tbsp. V&V Supremo® Crema Supremo® Brand Mexican Sour Cream, the remaining black pepper, the salt and V&V Supremo® Shredded Chihuahua® Brand Cheese or V&V Supremo® Shredded Mexican 3 Cheese Blend. Mix well.

5. 5

   Fill each baked hash brown cup with 3 tbsp. of the egg mixture. Return to the oven and bake for 12 to 15 minutes.

6. 6

   Garnish with the reserved V&V Supremo® Chorizo (Pork, Beef or Chicken), the reserved V&V Supremo® Crema Supremo® Brand Mexican Sour Cream and the chopped chives.