Tex-Mex Hash Brown Casserole

• 4 teaspoons canola oil, divided
• 4 ounces mexican chorizo sausage
• 3 garlic cloves, minced
• 1 cup enchilada sauce
• 1/3 cup grated white onion
• 1/4 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 3 lbs yukon gold potatoes or 3 lbs baking potatoes, peeled and shredded
• 1 large egg, lightly beaten
• 1 cup shredded sharp cheddar cheese
• 1/2 cup chopped avocado
• 1 1/2 teaspoons fresh lemon juice
• 1/4 cup fresh cilantro leaves
• 1/4 cup chopped white onion
• 6 radishes, thinly sliced

1. Preheat oven to 450u0b0.
2. Heat a 10-inch cast-iron skillet over medium-high heat. Add 1 teaspoon canola oil to pan, and swirl to coat. Remove the casings from chorizo. Add chorizo to pan; saute for 3 minutes, stirring to crumble. Add garlic, and saute for 30 seconds. Remove sausage mixture from pan. Combine the sausage mixture and enchilada sauce.
3. Add remaining 3 teaspoons oil to pan; swirl to coat. Combine grated onion, salt, pepper, potato, and egg; toss. Add potato mixture to pan, pressing gently; cook for 10 minutes (do not stir). Spread enchilada sauce mixture evenly over potato mixture; sprinkle evenly with cheese. Bake at 450u0b0 for 20 minutes. Remove from oven; let stand for 10 minutes. Cut into 6 wedges.
4. 4. Combine avocado and juice; toss gently. Stir in cilantro and remaining ingredients. Serve cilantro mixture with casserole.

canola oil, chorizo sausage, garlic, enchilada sauce, grated white onion, kosher salt, fresh ground black pepper, gold potatoes, egg, cheddar cheese, avocado, lemon juice, cilantro, white onion, radishes

Taken from www.food.com/recipe/tex-mex-hash-brown-casserole-476443 (may not work)