Preheat oven to 450F. ⠀

In a bowl mix hash browns with oil and salt. ⠀

Press thawed hash browns into the bottom of the and bake for 15 minutes. ⠀

In a pan on medium high heat add chorizo and sausage. Once broken up and about halfway cooked add onions, kale and pepper.

In a bowl mix eggs, milk, cumin and garlic powder. ⠀

Once sausage and veggies are cooked add contents of the skillet to the egg mixture to incorporate then add to the hash brown layer. ⠀

Lower oven temperate to 350F and bake for 25 minutes or until there is no jiggle. ⠀

Remove and serve while hot. This can yield 8-10 servings. ⠀

Leftovers can be saved in the fridge for up to 5 days or frozen.