Ingredients:

  • 900g frozen shredded hash browns, thawed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 225g chorizo, casing removed and crumbled
  • 1 medium yellow onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 8 large eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Preheat oven to 200°C (400°F). Toss thawed hash browns with olive oil, salt, and pepper. Press evenly into the bottom of the baking dish. Bake for 20 minutes, or until lightly golden.
  2. While the hash browns are baking, cook chorizo in a large skillet over medium heat until browned and crispy. Remove chorizo and set aside, leaving rendered fat in the pan.
  3. Add onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Add garlic, smoked paprika, and red pepper flakes (if using) and cook for 1 minute more.
  4. Sprinkle the cooked chorizo and sautéed vegetables evenly over the par-baked hash brown crust.
  5. In a large bowl, whisk together eggs, milk, heavy cream, salt, and pepper until well combined. Stir in cheddar and Monterey Jack cheese.
  6. Pour the egg mixture evenly over the chorizo and vegetables. Bake for 25-30 minutes, or until the custard is set and lightly golden brown. A knife inserted into the center should come out clean.
  7. Let the casserole cool for a few minutes before slicing and serving. Garnish with fresh parsley, if desired.