This easy BREAKFAST TEX MEX HAYSTACKS Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
3 cups Simply Potatoes® Shredded Hash Browns 1?2 teaspoon salt 2 teaspoons cumin, divided 1?2 teaspoon chili powder 1?2 cup panko breadcrumbs 1?3 cup mexican cheese, shredded blend 3 tablespoons vegetable oil 1 tablespoon butter 4 eggs 2?3 cup sour cream 2 tablespoons cilantro 2 tablespoons sun-dried tomatoes, chopped 3 scallions, finely chopped 1?2 cup salsa 4 slices bacon, cooked
DIRECTIONS
Mix the hash browns, salt, 1 teaspoon cumin, chili powder,Panko and cheese in a bowl and stir with a spatula. Heat the oil in a large 10-12 inch skillet over medium heat until hot. Divide the potato mixture into 4 servings and drop into the hot oil. Cook 3 minutes on 1 side and turn each stack and continue to cook until golden on both sides. When done remove from oil and place on dish . Cover with foil. Heat the butter in a non-stick skillet over low heat. . Add the eggs one at a time and cook 2-3 minutes and flip. They should be over easy. While they are cooking mix the sour cream in a small bowl with the cilantro,reserved cumin, tomatoes, and the whites of the scallions. When the eggs are done prepare each stack. Plate 1 haystack on a small dish, top with an egg , 2 tablespoons salsa, a slice of bacon cut in half and crossed and a dollop of the sour cream garnished with the greens from the scallions. Yield: 4.
by: dmr301cooks
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