Bake Strong Roots Cauliflower Hash Browns and cover 'em with the easiest cheese sauce (that's just like queso), a zesty salsa and crispy fried eggs.
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Serves
4
Cauliflower Hash Brown
Double Cream
Red Leicester Cheese
Pickled Jalapeño
Tomato
Red Onion
Red Chilli
Coriander
Lime
Egg
Serves
4
Cauliflower Hash Brown
Double Cream
Red Leicester Cheese
Pickled Jalapeño
Tomato
Red Onion
Red Chilli
Coriander
Lime
Egg
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 200°C.
Step 2.
Lay the hash browns onto a tray lined with parchment paper. Chuck the hash browns into the oven and cook until crispy and golden. This will take roughly 12-13 mins.
Step 3.
Meanwhile, add the double cream to a small saucepan and gently warm. Coarsely grate the red Leicester and stir into the cream to gently melt. Roughly chop the jalapeños and stir through the cheesy sauce. Add a splash of the pickle brine for extra tang if you fancy.
Step 4.
Finely chop the tomatoes, red onion and red chilli. Chuck them into a mixing bowl and stir together with a big pinch of salt. Roughly chop the coriander and stir through the mix with the juice of one lime.
Step 5.
Fry the eggs until crispy and cut the remaining lime into wedges.
Step 6.
Layer up your hash browns, salsa, cheese sauce, and top with eggs and lime wedges.
Step 7.
Get stuck in.
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