55 Summery Slow Cooker Recipes (That Won't Overheat Your Kitchen)
© Greens & Chocolate
Chorizo Breakfast Casserole
This satisfying chorizo breakfast casserole is made with frozen diced potatoes instead of the usual hashbrowns. Topped with plenty of spicy, flavorful Spanish chorizo sausage, it resembles a kind of hands-off, super easy Spanish omelette in the slow cooker.
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INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!