spicy hash-brown crust with eggs, cheese & sausage

How To Make spicy hash-brown crust with eggs, cheese & sausage

• 
  Step 1
  PREP/PREPARE
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  Step 2
  Gather your ingredients.
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  Step 3
  Add the chorizo, or breakfast sausage to a skillet over medium heat, and cook until it is no longer pink.
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  Step 4
  Drain on paper towels and reserve.
• 
  Step 5
  Add the shredded potatoes to a mixing bowl, and then add the onions, cayenne, cumin, paprika, butter, salt, and pepper.
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  Step 6
  Chef’s Tip: Make sure that you remove as much moisture from the shredded potatoes as possible.
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  Step 7
  Gently mix together.
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  Step 8
  Place a rack in the bottom position, and preheat the oven to 425f (220c).
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  Step 9
  Add the hash brown mixture to an ovenproof dish, and make a depression in the middle.
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  Step 10
  Chef’s Note: I’m using a mini spring-form pan; however, you could use a standard 4.5-inch (11.5cm) white ramekin, and serve it directly in the dish.
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  Step 11
  Add the dish to the oven, and bake until the tops of the hash browns begin to turn golden, about 30 to 40 minutes.
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  Step 12
  Remove from the oven and allow it to cool for 5 minutes.
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  Step 13
  Add half the chorizo, or sausage to the bottom.
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  Step 14
  Add half the cheese.
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  Step 15
  Crack the egg into the depression.
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  Step 16
  Sprinkle with the remaining cheese, and meat.
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  Step 17
  Return to the oven for 8 to 12 minutes, or until the whites are set, and the cheese is bubbly.
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  Step 18
  PLATE/PRESENT
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  Step 19
  Serve while still nice and hot. Enjoy.
• 
  Step 20
  Keep the faith, and keep cooking.
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