Preheat oven to 400°.
Cover the bottom of a 9x13 baking dish with the hashbrowns, sprinkle salt and pepper over the top to taste.
15 oz frozen hashbrowns
Put hashbrowns in the over to begin baking while you prep the other ingredients (it's ok if the oven isn't finished preheating).
In a large skillet, brown the chorizo over medium heat until it's cooked.
1 lb chorizo
While the chorizo is cooking, crack the eggs into a large bowl, and then add the remaining ingredients and whisk together until everything is well combined.
10 eggs, 1 cup cheese, 1 cup frozen spinach, ½ cup milk, 1 tbsp parsley, ½ tsp salt, ½ tsp pepper
Once the chorizo is cooked, remove the potatoes from the oven, and carefully spread the chorizo out in a thin layer over the potatoes.
Evenly pour the egg mixture over the chorizo and potatoes.
Place the baking dish back in the oven, and cook until the top is lightly brown, and the eggs are no longer jiggly (20-30 minutes).
