Tex-Mex Hash Brown Casserole

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4 teaspoons canola oil, divided

4 ounces 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 (4 ounces) 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

6 radishes, thinly sliced

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