Crispy Nachos Potato Bake #5FIX

• 6 ounces chorizo sausage, links
• 8 ounces sliced cremini mushrooms
• 24 ounces Simply Potatoes Shredded Hash Browns
• 6 large eggs, beaten
• 21 12 ounces canned condensed Fiesta nacho cheese soup

1. Cook chorizo over low medium heat in a frying pan until crumbled and color is no longer pink.
2. Drain off excess oil into a cup, leaving 2 tablespoon behind.
3. Add mushrooms and cook until softened.
4. Meanwhile turn oven to 425F Wrap shredded potatoes in a kitchen towel and squeeze out as much moisture as possible.
5. Grease a round 11 1/2 inch ovenproof casserole dish or deep pie dish with some chorizo drippings.
6. Mix 1/2 cup chorizo drippings with potatoes.
7. Press potatoes over bottom and sides of dish, forming a crust.
8. Bake 20 minutes or until browned.
9. While potatoes are baking, beat eggs in a large bowl with condensed soup.
10. Take crust out of oven and pour mushroom/chorizo mixture into crust.
11. Pour egg/soup mixture into crust.
12. Bake at 350 F for 45-50 minutes or until set.
13. Let sit 15 minutes before cutting into wedges and serving.
14. Eat with green salad.

chorizo sausage, cremini mushrooms, potatoes, eggs, condensed fiesta

Taken from www.food.com/recipe/crispy-nachos-potato-bake-5fix-497307 (may not work)