spicy hash-brown crust with eggs, cheese & sausage

How To Make spicy hash-brown crust with eggs, cheese & sausage

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  1

  PREP/PREPARE
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  2

  Gather your ingredients.
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  3

  Add the chorizo, or breakfast sausage to a skillet over medium heat, and cook until it is no longer pink.
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  4

  Drain on paper towels and reserve.
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  5

  Add the shredded potatoes to a mixing bowl, and then add the onions, cayenne, cumin, paprika, butter, salt, and pepper.
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  6

  Chef’s Tip: Make sure that you remove as much moisture from the shredded potatoes as possible.
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  7

  Gently mix together.
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  8

  Place a rack in the bottom position, and preheat the oven to 425f (220c).
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  9

  Add the hash brown mixture to an ovenproof dish, and make a depression in the middle.
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  10

  Chef’s Note: I’m using a mini spring-form pan; however, you could use a standard 4.5-inch (11.5cm) white ramekin, and serve it directly in the dish.
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  11

  Add the dish to the oven, and bake until the tops of the hash browns begin to turn golden, about 30 to 40 minutes.
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  12

  Remove from the oven and allow it to cool for 5 minutes.
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  13

  Add half the chorizo, or sausage to the bottom.
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  14

  Add half the cheese.
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  15

  Crack the egg into the depression.
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  16

  Sprinkle with the remaining cheese, and meat.
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  17

  Return to the oven for 8 to 12 minutes, or until the whites are set, and the cheese is bubbly.
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  18

  PLATE/PRESENT
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  19

  Serve while still nice and hot. Enjoy.
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  20

  Keep the faith, and keep cooking.
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