Hash Brown Bake

Name: Hash Brown Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
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

You can swap the chorizo for smoked bacon lardons, if you prefer, or leave out the pork and simply serve with smoked salmon.

By The Good Housekeeping Cookery TeamPublished: 29 October 2024

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Think of it like a savoury breakfast bread and butter pudding, but with hash browns instead.

This bake can be assembled the night before and cooked on Christmas morning for ease.

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Yields:

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

1. 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.
2. 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.
3. 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.
4. Step 4Cook in the oven for 30-35min, or until the egg mixture is just set. Serve.