Posted in Breakfast, Must Make

Baked Green Chili Pork Hash 

This is a great breakfast casserole to fill a crowd for the Holidays with a southwestern flare. With the flavors of verde enchiladas and a side of guacamole, this will warm your Texas tastebuds. I first threw this together after having a ton of leftover green chili pork. My first go of it lacked a little spice. This time, I kicked it up a notch with smoked paprika, bacon, and a crushed tortilla crust. Prep this the night before and sleep in. 


Baked Green Chili Pork Hash 

By: Bekie A

Ingredients:

2 cups of cooked shredded Pork (I shredded leftover fajita meat. It’s a great excuse to have fajitas the night before.)

1 20z bag of frozen hash browns thawed

6 large eggs whisked

1 cup of sour cream or ranch (or Greek yogurt can be substituted)

1 8 oz can of diced green chilis

1 12 oz can of green enchilada sauce or verse salsa

2 1/2 cups of Mexican cheese

1 1/2 cups of crushed tortilla chips

1 Tbsp of garlic salt

1 tsp smoked paprika plus 1/2 tsp for sauce 

1 Tbsp of cumin plus 1/4 tsp for sauce 

1 Tbsp of cracked pepper

1/4 tsp baking powder

1/4 tsp of chili powder

Pinch of red pepper flakes

Pinch of salt

6-8 pieces of partially cooked bacon for topping or 1/2 cup of bacon crumbles ( I used the precooked bacon because I was lazy) 

Directions:

Beat eggs in a large bowl. Add spices and baking powder, reserving 1/2 tsp of cumin and 1/4 tsp of smoke paprika for sauce. Add in sour cream, green chilis and 1/2 of the green enchilada sauce. Reserve the other half for drizzling over the top when serving. Add in 2 cups of cheese, reserving 1/2 cup for the topping. Add in hash browns and the pork. Stir until combined. 

Wipe down a 13 x 9 glass casserole dish with olive oil. Pour the crushed tortilla chips into the dish and spread evenly. Dump pork mixture over the top and spread evenly. Top with the remaining 1/2 cup cheese. Line the top of the casserole with the partially cooked bacon.


Bake on 350 for 26-30 minutes until the cheese is golden and the center is firm. While baking, mix the reserved cumin and smoke paprika into the remaining green enchilada sauce and heat until warm. 


Drizzle the sauce over the top when serving. Dress with cilantro and fresh tomatoes. 


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