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As "Top Chef" winner and co-host of truTV's "Fast Foodies" Kristen Kish puts it, "I'm a new student and now a new teacher of the phenomenon of sheet pan meals—of cooking everything on one sheet tray to make execution and clean up super simple." One of her favorite meals is breakfast, and one of her favorite ingredients is potatoes, so she created this really simple and satisfying hash brown sheet pan bake with eggs, chorizo and cheese. The combo, topped with herbs, sour cream and hot sauce, is a great way to start the morning, but as Kristen says, she actually likes to have breakfast later in the day, so feel free to serve it for brunch, lunch, dinner or anytime. She calls it a "perfect" sheet pan meal!
Pro Tips from Kristen: Frozen hash browns are super convenient, but be sure to use them straight from the freezer or they start to weep a little liquid, which we don't really want here. If you don't have fresh herbs, dried herbs work just fine. Also, you can substitute the chorizo with your favorite raw sausage; if you do, add it to the sheet pan before you bake the potatoes the first time.
For more recipes from our sheet pan episode, check out Rach's Kielbasa and Pierogi Tray Bake, Francis Garcia's Sheet Pan Pizza with Pepperoni, Olives and Peppers, Keri Glassman's Sheet Pan Salmon With Dijon-Walnut Crust, Purple Potatoes & String Beans, Ben Perez's Sheet Pan Meatball Parm Sandwiches and Kate Bennert's Sheet Pan Rainbow Cookie Cake.
Ingredients
- 1 pound frozen shredded hash browns (5 to 6 heaping cups)
- 5 ounces Gruyere cheese, cut into small cubes (or your favorite grated cheese)
- 1 tablespoon fresh rosemary leaves, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Salt and black pepper
- 4 large eggs
- 1 pound cooked (Spanish) chorizo, sliced into 1 inch coins (see Tip)
For the Garnish:
- Flaky sea salt
- ½ cup chopped fresh parsley
- Squeeze of lemon juice
- Sour cream
- Hot sauce or crushed red pepper flakes (optional)
Yield
Serves: 4
Preparation
Preheat the oven to 400°.
In a large mixing bowl, toss together the hash browns, cheese, rosemary, thyme, olive oil, mustard and salt and pepper to taste. (You can do this on the sheet pan, if you like, but it's easier in a bowl. Also, some brands of hash browns already contain spices and/or salt, so be sure to take that into consideration when seasoning them.)
Spread the hash browns onto a nonstick 9-by-13-inch sheet pan as evenly as possible. Form 4 quarter-size holes in the potatoes; you'll put the eggs in them later.
Bake until the top is lightly golden brown, 20 to 25 minutes. Remove the pan from the oven and crack 1 egg into each hole. (If you have a convection oven, like I do, the fan can dry out the membrane covering the egg yolks. As such, I like to carefully remove the membrane, but it's not necessary.) Arrange the chorizo around the eggs and bake until the eggs are cooked to your desired doneness, 6 to 8 minutes.
To serve, sprinkle flaky sea salt over the eggs, then garnish with the fresh parsley leaves tossed with a little lemon juice and dollops of sour cream. I also like mine with a little hot sauce or pepper flakes for an extra kick of heat. ENJOY!