Ingredients
8 ounces fresh chorizo or bulk spicy pork sausage1 package (32 ounces) frozen cubed hash brown potatoes, thawed1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted2 cups shredded Mexican cheese blend1 package (8 ounces) cream cheese, cubed1 medium onion, chopped1 small sweet red pepper, chopped1 small green pepper, chopped1/2 teaspoon crushed red pepper flakes3/4 cup panko bread crumbsChopped fresh parsley and cilantro
Preparation
Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko.
Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.
