I changed the ingredients for the Lower Alabama Breakfast Pie to give it a Mexican flair. Delicious, if I do say so myself.
3 cups frozen shredded potatoes
5 Tbs melted butter
1 cup cooked chorizo
1 packed cup shredded Mexican cheese (Monterey Jack, Cheddar)
1/2 cup finely chopped green onions
1/2 cup chopped green chiles
1/4 cup diced, drained olives
chopped cilantro (to taste)
1/2 cup milk
1/2 teaspoon salt
pepper to taste
Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up the sides on an ungreased 9 inch pie plate drizzled with butter.
Bake at 425 ° for 25 mins or until lightly browned – cool on wire rack. This crust can be frozen after baking.
Layer from bottom up on crust (if frozen – has been thawed).
Chorizo · Cilantro · Green Onion · Green Chiles · Olives · Cheese. Cover with egg/milk mixture. Bake at 375 ° for 35-40 mins or until set. I like to put more cheese on the top. Let stand for 10 minutes before serving.
Serve this with sour cream and guacamole. Serves 4.