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Potato and Egg Casserole with Chorizo and Red Peppers

By America's Test Kitchen

Published on July 30, 2009

Yield

Serves 6 to 8

Potato and Egg Casserole with Chorizo and Red Peppers

Ingredients

1 tablespoon unsalted butter, softened2 pounds Yukon Gold potatoes (about 3 large), peeled and sliced ¼ inch thickSalt ¼ cup extra-virgin olive oil 6 ounces chorizo sausage, each sausage halved lengthwise then sliced ¼-inch thick2 medium onions, chopped medium1 large red bell pepper, stemmed, seeded, and chopped medium6 medium garlic cloves, minced or pressed through a garlic press2 teaspoons minced fresh oregano leaves 8 large eggs 3 cups half-and-half 8 ounces cheddar cheese, shredded (about 2 ⅔ cups)⅛ teaspoon cayenne pepper ½ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon chili powder 1 teaspoon ground black pepper 1 ounce Parmesan cheese, grated fine (about ½ cup)Tabasco sauce

Before You Begin

We prefer the buttery flavor and creamy texture of Yukon Gold potatoes in this recipe; however, russet potatoes will also work. Handle the sliced potatoes gently after they are boiled—they can break apart quite easily. This casserole is best when assembled, baked, and eaten the same day. However, both the potatoes and the onion mixture can be prepared in advance and stored separately in airtight containers in the refrigerator.

Instructions

  1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease the bottom and sides of a 9 by 13-inch baking dish (or shallow casserole dish of similar size) with the butter; set aside.
  2. Place the potatoes, 1 quart of water, and ½ teaspoon salt in a large saucepan. Bring to a boil over high heat; reduce the heat to a simmer and cook until the potatoes are just tender, about 4 minutes. Drain and transfer to a large mixing bowl.
  3. Meanwhile, heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the chorizo, onions, red bell pepper, and ½ teaspoon salt; cook, stirring frequently, until the onions have browned and the chorizo is crisp, 20 to 25 minutes. Add the garlic and oregano; cook until fragrant, about 1 minute. Remove from the heat and add to the bowl with the potatoes; fold gently, using a rubber spatula to combine. Cool for 10 minutes.
  4. Whisk the eggs, half-and-half, cheddar, coriander, cumin, chili powder, cayenne, black pepper, and 1 teaspoon salt together in a large bowl. Add the cooled potatoes and fold gently, using the rubber spatula. Pour the mixture into the prepared baking dish and press gently into an even layer. Sprinkle with the Parmesan. Bake until the eggs have set and the top is lightly browned, about 40 minutes. Cool for 10 minutes. Serve with Tabasco.
Potato and Egg Casserole with Chorizo and Red Peppers

Potato and Egg Casserole with Chorizo and Red Peppers

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By America's Test Kitchen
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Yield

Serves 6 to 8

Ingredients

Ingredients

Ingredients

Why This Recipe Works

We turned to Yukon Golds for our potato and egg casserole recipe because they had an ideal balance of moisture and starch and, with a creamy texture and faintly nutty flavor, they were in perfect harmony with the eggy custard. We wanted to highlight the egg flavor in the custard in our potato and egg casserole recipe, so we needed to choose a dairy product that would not compete with its flavor. We tried using milk, half-and-half, and heavy cream. Milk, it turned out, was too thin and left the dish bereft of flavor. Both half-and-half and heavy cream provided plenty of flavor, but the heavy cream was too cloying, so we opted to go with the half-and-half.

Before You Begin

We prefer the buttery flavor and creamy texture of Yukon Gold potatoes in this recipe; however, russet potatoes will also work. Handle the sliced potatoes gently after they are boiled—they can break apart quite easily. This casserole is best when assembled, baked, and eaten the same day. However, both the potatoes and the onion mixture can be prepared in advance and stored separately in airtight containers in the refrigerator.

Instructions

  1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease the bottom and sides of a 9 by 13-inch baking dish (or shallow casserole dish of similar size) with the butter; set aside.
  2. Place the potatoes, 1 quart of water, and ½ teaspoon salt in a large saucepan. Bring to a boil over high heat; reduce the heat to a simmer and cook until the potatoes are just tender, about 4 minutes. Drain and transfer to a large mixing bowl.
  3. Meanwhile, heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the chorizo, onions, red bell pepper, and ½ teaspoon salt; cook, stirring frequently, until the onions have browned and the chorizo is crisp, 20 to 25 minutes. Add the garlic and oregano; cook until fragrant, about 1 minute. Remove from the heat and add to the bowl with the potatoes; fold gently, using a rubber spatula to combine. Cool for 10 minutes.
  4. Whisk the eggs, half-and-half, cheddar, coriander, cumin, chili powder, cayenne, black pepper, and 1 teaspoon salt together in a large bowl. Add the cooled potatoes and fold gently, using the rubber spatula. Pour the mixture into the prepared baking dish and press gently into an even layer. Sprinkle with the Parmesan. Bake until the eggs have set and the top is lightly browned, about 40 minutes. Cool for 10 minutes. Serve with Tabasco.

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