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Mexican-style loaded hash browns recipe

3 ratings

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)

If you don't have any limes, try a lemon instead

Each serving contains

Energy
2205kj
529kcal 26%
Fat
34g 49%
Saturates
8g 42%
Sugars
3g 4%
Salt
0.9g 15%

of the reference intake
Carbohydrate 35.8g Protein 15.9g Fibre 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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