Ingredients
1/2 pound fresh chorizo1/2 cup chopped onion1/2 cup chopped sweet red pepper2 jalapeno peppers, seeded and chopped1 garlic clove, minced3 cups frozen cubed hash brown potatoes, thawed8 large eggs, beaten2 cups shredded Colby-Monterey Jack cheese1 cup salsa4 bacon strips, cooked and crumbled20 flour tortillas (6 inches)Fresh chopped cilantro and additional salsa, optional
Preparation
In a large skillet, cook chorizo, onion, pepper, jalapenos and garlic, over medium-high heat until cooked through, 6-8 minutes, breaking into crumbles; drain. Transfer mixture to a 3- or 4-qt. slow cooker. Stir in next 5 ingredients.
Cook, covered, on low until potatoes are tender and eggs are set, 3-1/2-4 hours. Turn off slow cooker; remove insert. Let stand 10 minutes before serving. Serve with tortillas. If desired, top with cilantro and additional salsa.
