ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMore
Skip to Content
94% would make again

Queso Hash Brown Breakfast Ring

Tasty Team

Inspired by tasty.co

Ingredients

for 12 servings

  • 30 oz frozen hash brown (850 g)
  • 3 large eggs, lightly beaten
  • 6 large eggs, soft-scrambled
  • 1 teaspoon onion powder
  • 1 tablespoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon salt
  • nonstick cooking spray, for greasing
  • 15 oz queso dip (425 g), 1 jar
  • 11 oz pork chorizo (310 g)
  • salsa, for serving
  • fresh cilantro, chopped, for serving

Nutrition Info

  • Calories 471
  • Fat 33g
  • Carbs 24g
  • Fiber 2g
  • Sugar 3g
  • Protein 17g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the hash browns, lightly beaten eggs, onion powder, pepper, paprika, garlic powder, and salt. Mix well.
  3. Grease a nonstick bundt pan with cooking spray.
  4. Add ⅔ of the hash brown mixture to the bundt pan and press evenly against the bottom and sides of the pan.
  5. Carefully pour the queso over the hash browns and spread evenly. Add the chorizo on top of the queso and spread out, then top with the soft-scrambled eggs. Add the remaining hash browns and spread evenly to cover the fillings.
  6. Place the bundt pan on a baking sheet and bake for 1 hour.
  7. Remove the bundt pan from the oven. Let sit for 10 minutes, then carefully invert onto a serving plate.
  8. Slice into wedges and serve.
  9. Enjoy!

Ingredients

for 12 servings

  • 30 oz frozen hash brown (850 g)
  • 3 large eggs, lightly beaten
  • 6 large eggs, soft-scrambled
  • 1 teaspoon onion powder
  • 1 tablespoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon salt
  • nonstick cooking spray, for greasing
  • 15 oz queso dip (425 g), 1 jar
  • 11 oz pork chorizo (310 g)
  • salsa, for serving
  • fresh cilantro, chopped, for serving

Nutrition Info

  • Calories 471
  • Fat 33g
  • Carbs 24g
  • Fiber 2g
  • Sugar 3g
  • Protein 17g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the hash browns, lightly beaten eggs, onion powder, pepper, paprika, garlic powder, and salt. Mix well.
  3. Grease a nonstick bundt pan with cooking spray.
  4. Add ⅔ of the hash brown mixture to the bundt pan and press evenly against the bottom and sides of the pan.
  5. Carefully pour the queso over the hash browns and spread evenly. Add the chorizo on top of the queso and spread out, then top with the soft-scrambled eggs. Add the remaining hash browns and spread evenly to cover the fillings.
  6. Place the bundt pan on a baking sheet and bake for 1 hour.
  7. Remove the bundt pan from the oven. Let sit for 10 minutes, then carefully invert onto a serving plate.
  8. Slice into wedges and serve.
  9. Enjoy!

Inspired by tasty.co

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.