A cheesy Gruyere hash brown bake.
(screen whooshing) Hey, I'm Kristen Kish.
You might know me from "Top Chef,"
or my new show called "Fast Foodies."
And today, I'm a, I'm a new student now,
and teacher of the phenomenon of sheet tray dinners.
Cooking everything on one sheet tray
to make cleanup and execution super simple.
And one of my favorite things are hash browns,
or just potatoes in general.
And so we're gonna basically take
frozen hash brown potatoes.
And so these are already lightly seasoned
with a little bit of salt, pepper,
I think there's garlic powder, some onion powder.
I'm taking one of my favorite cheeses, which is a Gruyere.
And Gruyere's nutty, it's salty, it's rich,
it's creamy, it's beautiful in melting dishes,
such as a hash brown bake.
Instead of shredding it, I just cubed 'em up,
because I like bigger chunks of cheese
to, kind of, thread throughout.
I'm just gonna dump everything in this bowl.
So we have our potatoes, our cheese,
some fresh rosemary, and fresh thyme.
A little Dijon mustard, because I like the kick.
Extra virgin olive oil.
I don't need to add too much,
because these potatoes already are coated
in a little bit of oil.
So if you find that they feel a little dry
certainly you can add more.
Add a hefty pinch of salt, freshly-ground black pepper.
And really, that's the basis of the sheet tray dinner.
(screen whooshing)
At home you are most likely, probably,
to have a half sheet tray,
but I figured sometimes this is just too much food
to make for one or two people.
So I would highly recommend investing
in something called a quarter sheet tray.
The potatoes I would highly recommend using
right out of the freezer, 'cause as they sit,
they start to weep a little bit of liquid,
which we don't necessarily want.
So go right from freezer bag into your bowl,
mix it together, and it can go right into the oven.
At this point, if you wanted to add spice,
or whatever you'd like, you can really just add it.
This is true base to a yummy potato dish.
(screen whooshing)
So I have them nicely dispersed all the way to the corners.
And now, because we're gonna add eggs a little bit later on,
I'll just take a spatula handle,
and I'm gonna create little egg holes.
So I'm gonna do four eggs for this.
(screen whooshing)
And this is gonna go into a 400 degree oven
for about 20 minutes.
(screen whooshing)
Okay, so this is about 20 to 25 minutes out of the oven.
You can really start to smell that cheese.
It's, like, starting to crisp up in little bits
on the sheet tray, which is, like, one of my favorite parts.
If you don't wanna add eggs, don't add eggs.
It's totally fine.
But for my perfect mix, I'm using a chorizo.
So this is already fully cooked.
If you're choosing to do a raw, maybe, Italian sausage,
or a raw chorizo out of the casing,
you'd add it with the raw potatoes,
your raw sausage or your raw chorizo,
and then you put it in the oven for that first cook.
Because this is already cooked,
we just really wanna warm this through,
maybe crisp up the edges a touch.
And then we're gonna take large eggs.
(light funky music)
We'll crack those right into those pre-made holes that we...
Now, because my sheet tray has a little bit
of a non-stick sheen on it,
I don't have to add any more fat
and I didn't really have to add additional spray fat,
other than that olive oil that was in the potato mixture.
I'm gonna put it back in our 400 degree oven,
and we're gonna cook it
for another additional six to eight minutes,
depending on the doneness of your eggs that you like.
I'm gonna start at six, and then we'll, we'll check on it.
(pan whooshing)
And we are 90% there.
Oh my God, I'm so excited.
With such a rich dish that is eggs,
and fatty chorizo, and cheesy potatoes,
a little bit of a cooling effect,
and maybe a little bit of brightness
really does add a lot of value to a dish like this.
Some Maldon sea salt. Season just over the egg.
Brown pepper, again just over the eggs.
We'll take our lemon.
I love parsley as a garnish.
I think it's so delicious,
and you know tossed in a beautiful mixed green salad,
or, you know, topping something like this.
Garnish around the tray.
Even do it with your eyes closed and see where it lands.
Some on the table, some on the tray.
And as if there wasn't enough richness,
I'm just gonna take some sour cream.
Why not?
Here you go. (spoon scraping)
(screen whooshing) This is it.
We have a cheesy Gruyere hash brown bake.
Oh, yeah.
Oh! That is a sight to behold.
(soft bright music)
So, taste test.
Mm.
Oh my God.
This, to me, is the most perfect sheet tray dinner,
brunch, breakfast, whatever you wanna call it.
Highly recommend you try this.
I'm just gonna keep eating.
So good.
(light chimes)