STREAMING NOW: Nigella: At My Table

Crispy Nachos Potato Bake #5FIX

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“5-Ingredient Fix Contest Entry. This is like a casserole in a crispy potato crust. It has the flavors of my home state, Texas. Shredded potatoes make it so easy to make!”
1hr 22mins

Ingredients Nutrition

  • 6 ounces chorizo sausage, links
  • 8 ounces sliced cremini mushrooms
  • 24 ounces Simply Potatoes® Shredded Hash Browns
  • 6 large eggs, beaten
  • 21 12 ounces canned condensed Fiesta nacho cheese soup


  1. Cook chorizo over low medium heat in a frying pan until crumbled and color is no longer pink. Drain off excess oil into a cup, leaving 2 tablespoon behind. Add mushrooms and cook until softened.
  2. Meanwhile turn oven to 425°F Wrap shredded potatoes in a kitchen towel and squeeze out as much moisture as possible. Grease a round 11 1/2 inch ovenproof casserole dish or deep pie dish with some chorizo drippings. Mix 1/2 cup chorizo drippings with potatoes. Press potatoes over bottom and sides of dish, forming a crust. Bake 20 minutes or until browned.
  3. While potatoes are baking, beat eggs in a large bowl with condensed soup. Take crust out of oven and pour mushroom/chorizo mixture into crust. Pour egg/soup mixture into crust.
  4. Bake at 350 F for 45-50 minutes or until set. Let sit 15 minutes before cutting into wedges and serving. Eat with green salad.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a