This is pretty good, it is like a pie. Use the dutch oven to cook everything as it goes into the oven. The potato mixture is the crust.
Preheat oven to 450. Heat skillet over medium high heat. Add 1 teaspoon oil. Remove casing from chorizo and saute stirring to crumble. Add garlic and saute 30 seconds. Remove sausage mixture and add enchilda sauce.
Add remaining 3 teaspoons oil to skilley and combine grated onion, salt, pepper, potato and egg, toss. Add the potato mixture to pan pressing gently; cook for 10 minutes (do not stir). Spread enchilda sauce mixture evenly over potato mixture; sprinkle evenly with cheese. Bake at 450 for 20 minutes. Remove from oven and let stand 10 minutes. Cut into wedges.
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Serving Size: 1 Serving (1759g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2359 | ||
Calories from Fat: 984 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 109.4g | 146 % | |
Saturated Fat 47.2g | 236 % | |
Monounsaturated Fat 45.3g | ||
Polyunsanturated Fat 11g | ||
Cholesterol 449.9mg | 138 % | |
Sodium 3185.8mg | 110 % | |
Potassium 6449.9mg | 170 % | |
Total Carbohydrate 252.9g | 74 % | |
Dietary Fiber 31.5g | 126 % | |
Sugars, other 221.4g | ||
Protein 96.1g | 137 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2359
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