4 teaspoons canola oil, divided
4 oz Mexican chorizo
3 garlic cloves, minced
1 cup enchilada sauce
1/3 cup grated white onion
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 pounds Yukon gold or baking potatoes, peeled and shredded
1 large egg, lightly beaten
1 cup (4oz) shredded sharp cheddar cheese
1/2 cup chopped avocado
1 1/2 teaspoons fresh lemon juice
1/4 cup fresh cilantro leaves
1/4 cup chopped white onion

4 teaspoons canola oil, divided 4 oz Mexican chorizo 3 garlic cloves, minced 1 cup enchilada sauce 1/3 cup grated white onion 1/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3 pounds Yukon gold or baking potatoes, peeled and shredded 1 large egg, lightly beaten 1 cup (4oz) shredded sharp cheddar cheese 1/2 cup chopped avocado 1 1/2 teaspoons fresh lemon juice 1/4 cup fresh cilantro leaves 1/4 cup chopped white onion

1. Preheat oven to 450.
2. Heat a 10-inch cast-iron skillet over medium-high heat. Add 1 teaspoon canola oil to pan, and swirl to coat. Remove the casings from chorizo. Add chorizo to pan; saute for 3 minutes, stirring to crumble. Add galric, and saute for 30 seconds. Remove sausage mixture from pan. Combine the sausage mixture and enchilada sauce.
3. Add remaining 3 teaspoons oil to pan; swirl to coat. Combine grated onion, salt, pepper, potato, and egg; toss. Add potato mixture to pan, pressing gently; cook for 10 minutes (do not stir). Spread enchilada sauce mixture evenly over potato mixture; sprinkle evenly with cheese. Bake at 450 for 20 minutes. Remove from oven; let stand for 10 minutes. Cut into 6 wedges.
4. Combine avocado and juice; toss gently. Stir in cilantro and remaining ingredients. Serve cilantro mixture with casserole.