Step 1

Preheat the oven to 400°

Step 2

In a large mixing bowl, toss together the hash browns, cheese, rosemary, thyme, olive oil, mustard and salt and pepper to taste

Step 3

(You can do this on the sheet pan, if you like, but it's easier in a bowl

Step 4

Also, some brands of hash browns already contain spices and/or salt, so be sure to take that into consideration when seasoning them

Step 5

)  Spread the hash browns onto a nonstick 9-by-13-inch sheet pan as evenly as possible

Step 6

Form 4 quarter-size holes in the potatoes; you'll put the eggs in them later

Step 7

Bake until the top is lightly golden brown, 20 to 25 minutes

Step 8

Remove the pan from the oven and crack 1 egg into each hole

Step 9

(If you have a convection oven, like I do, the fan can dry out the membrane covering the egg yolks

Step 10

As such, I like to carefully remove the membrane, but it's not necessary

Step 11

) Arrange the chorizo around the eggs and bake until the eggs are cooked to your desired doneness, 6 to 8 minutes

Step 12

To serve, sprinkle flaky sea salt over the eggs, then garnish with the fresh parsley leaves tossed with a little lemon juice and dollops of sour cream

Step 13

I also like mine with a little hot sauce or pepper flakes for an extra kick of heat

Step 14

ENJOY!