Mexican-style loaded hash browns recipe
What’s better than Mexican-style loaded nachos? Mexican-style loaded hash browns, that’s what. Using shop-bought hash browns as a comforting base, this simple breakfast recipe layers all of the good stuff – including chorizo, tomatoes, Mozzarella, sourced cream and jalapeños – for a brilliant brunchtime treat.
See method- Serves 4
- Takes 35 mins
- 529 calories / serving
Ingredients
- 12 hash browns
- 2 ripe avocados
- ½ lime, juiced
- 50g grated mozzarella
- 1 tsp vegetable oil
- 4 eggs
- 150g chorizo, cut into cubes (optional)
- 6 vine-ripened tomatoes, finely diced
- 2 tbsp soured cream
- 4 sliced jalapeños, finely diced (optional)
- 10g coriander, roughly chopped
- sriracha sauce (optional)
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Shop ingredientsEach serving contains
- Energy
- 2205kJ 529.0kcal
- Fat
- 34g
- Saturates
- 8g
- Salt
- 0.9g
- Sugars
- 3g
of the Reference intake
Carbohydrate 35.8gProtein 15.9gFibre 6.2g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the hash browns on a baking tray and bake for 10 mins.
- Meanwhile, carefully cut the avocados in half and spoon out the flesh into a bowl. Use a fork to smash the flesh, until smooth yet chunky. Stir in the lime juice and season with cracked black pepper; set aside.
- Take the hash browns out of the oven and turn them over. Sprinkle grated mozzarella over each, then bake for another 10 mins or until the cheese has melted.
- Meanwhile, heat the vegetable oil in a pan over a medium heat. Crack the eggs into the pan and fry for 3-4 mins until the whites are set. If using, add the diced chorizo to the pan for 4-5 mins until crisp.
- Divide the hash browns onto 4 plates and evenly dollop the smashed avocado on top. Top each with finely diced tomatoes and dollops of soured cream. Add an egg and some chorizo on top of each, and scatter with diced jalapeños, if using. Finish with a sprinkling of coriander and a drizzle of sriracha, if you like.
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