Hash brown brunch bake
Prep time: 15 minsTotal time: 
Hash brown brunch bake
Turn a freezer staple into a weekend family brunch with this fuss-free savoury bake. It’s layered with crispy hash browns, smoky chorizo, a herby three-ingredient egg custard and plenty of melted cheese
Prep time: 15 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- vegetable oil, to grease
- 12 frozen hash browns*
- 1 x 150g pack Inspired to Cook Diced Chorizo
- 4 medium eggs
- 75ml double cream
- 5g chives, snipped
- 100g Sainsbury’s Grated Cheddar and Mozzarella Mix
- 100g soured cream
- 100g guacamole
Step by step
-
Preheat the oven to 200°C, fan 180°C, gas 6. Grease a 24cm x 18cm x 5cm oven dish and arrange two rows of overlapping hash browns inside. Bake for 20 minutes until golden and starting to crisp up.
-
Meanwhile, in a non-stick frying pan set over a medium heat, cook the chorizo until the fat has released and the chorizo is turning golden but not too dark (about 5 minutes); set aside. In a measuring jug or bowl, whisk together the eggs, double cream, most of the chives, a small pinch of salt and some black pepper, until just combined.
-
Scatter half the grated cheese over the baked hash browns, followed by the chorizo. Pour over the savoury custard and scatter with the remaining cheese. Return to the oven for 15 minutes or until set, golden and bubbling. Top with dollops of soured cream and guacamole, then scatter over the remaining chives to serve.
*Check your hash browns are gluten-free, if required.
