Viking Pie with Ground Pork Chorizo ~ SPICY

Viking Pie with Ground Pork Chorizo ~ SPICY
~This post contains affiliate links~

If you like spicy foods, this dish is for you. It has an incredible kick and the flavor is incredible. 
This recipe is made from scratch. If you choose to use frozen hashbrowns, you won't get the full flavor intertwined with the shredded potatoes.

SO...what is a Viking Pie? I coined this term when I started making these dishes. When I tried to come up with a name for it I ended up saying, "I don't know what to call it...it just looks like something the Vikings would eat." And there we go. The Viking Pie was born.

Meat and potatoes.
Those are the main ingredients in this recipe.
With a few little additives, you'll have yourself a pie that everyone will love.

So what do you need?

Ingredients:

  • Chorizo (can be purchased at most grocery stores)
  • 4-5 medium potatoes
  • 1/4 cup Ranch dressing
  • 1 TBSP Season salt
  • 2 eggs
  • 1/4 cup egg whites (or one egg minus the yolk)
  • 1/4 cup parmesan cheese

Let's get started!

First things first: Pre-heat your oven to 400. 
Shred your potatoes in a medium-sized bowl with enough room to add the rest of the ingredients. 
You need them shred (or grated) like hashbrowns: 

red potatoeshashbrown grated potatoes

Next up: get ready to mix in 2 eggs, ranch, season salt, and parmesan.
If there is a spice you're in love with, add it now and mix the hell out of it.
You want all of these mixed evenly to distribute all of the flavors.


And now: set your taters aside while you sear the chorizo. DO NOT drain any of the liquid. 
That would be 60 percent of your flavor. 
If you cut that out, you might as well toss the pie and cook a pizza. 
So sear for about 5-7 minutes on medium-high heat, then set aside to cool a bit.

ground beef chorizoground beef chorizo

Let's build the pie: Now that your taters have soaked in their ingredients for a few minutes, you can grab your pie dish and get started. 
You're going to want to lightly grease the dish or prepare to scrape your pie out in the end.
Start with half of the taters.
Pile on the chorizo next and level it out into a nice smooth layer.
Top with the other half of the potatoes.

Would you like to try making your own cheese next?

Give it a try here:

ground beef chorizo meat and potato pieground beef chorizo meat and potato pieground beef chorizo meat and potato pie

This is where the egg whites come in. 
Drizzle the 1/4 cup of egg whites over the top of the pie.
This will seal the pie together and make it easier to cut and serve.
Cover with tinfoil and pop it into the oven for *60 minutes*.
When your time is up, remove the foil and broil on low for 3-5 minutes.
~Watch carefully so it doesn't burn the top~

And you're done!

ground beef chorizo meat and potato pie

Let your pie cool for about 5 minutes before serving and enjoy!
If you give it a try, come back and let me know what you think!


Substitutes:

  • If you don't like so much spice, you can substitute for any other meat, BUT you will lose an incredible amount of flavor. I would recommend adding barbecue sauce to whatever meat you decide to use in place of the chorizo.
  • Cheddar in place of the parmesan. I like the subtle taste of parmesan, but I also love the kick of sharp cheddar. If you prefer a bolder cheese taste, pop in some cheddar.
  • Spices. Rix-Mix is my seasoning of choice. It is closely related to season salt but is native to North Dakota so you might not be able to get your hands on it. Season salt is an acceptable replacement, however, if you have another you'd prefer - toss it in instead.
Play around with it! The possibilities really are endless.

I've used breakfast sausage and alfredo sauce as well for an Italian meat pie and it was just as amazing.

Let me know what you come up with!


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