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Queso Hash Brown Breakfast Ring

by Katie Aubin

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, 1 jar (425 g)
  • 11 oz
    pork chorizo (310 g)
  • salsa, for serving
  • fresh cilantro, chopped, for serving
    Calories 426
    Fat 30g
    Carbs 24g
    Fiber 2g
    Sugar 3g
    Protein 13g

Estimated values based on one serving size.

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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!
 

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