Per serving:
- Calories: 665
- Protein: 27g
- Total fat: 45g
- Saturates: 18g
- Carbs: 40g
- Total sugars: 5g
- Fibre: 4g
Our favourite brunch recipes to accompany a lazy morning
Crispy, cheesy hash brown bake recipe
The ultimate get-ahead festive brunch
Crispy hash browns meet cheesy bread and butter pudding, what's not to love?! You can swap the chorizo for smoked bacon lardons, if you prefer, or leave out the pork and simply serve with smoked salmon.
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Yields:
4
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
665
Ingredients
- 150 g mini cooking chorizo, quartered lengthways, see intro
- 6 medium eggs
- 3 Tbsp. double cream
- 2 tsp. Worcestershire sauce
- 75 g mature Cheddar, grated
- 3 spring onions, sliced
- 625 g frozen has browns
- 200 g cherry tomatoes, halved
Directions
- Step 1Preheat oven to 200°C (180°C fan) mark 6. Cook the chorizo in a dry frying pan over medium heat for 4-5min, or until starting to brown and release oil. Remove with a slotted spoon to a plate or bowl.
- Step 2Meanwhile, in a large jug whisk the eggs, cream and Worcestershire sauce with some seasoning. Whisk in most of the cheese and spring onions, reserving a handful of each.
- Step 3Arrange the frozen hash browns in a shallow 1.5-2 litre ovenproof serving dish (with points facing up). Pour over the egg mixture, then scatter over the tomatoes and chorizo, pushing them down slightly in between the hash browns. Scatter over the reserved spring onions and cheese.
- Step 4Cook in the oven for 30-35min, or until the egg mixture is just set. Serve.
GH TIPs:
Assemble the bake the night before you want to cook. Cover and chill in the fridge, complete recipe to serve.
If you like this recipe, you'll love our hash brown baked eggs.
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