Ingredients for Breakfast Tex Mex Haystacks
- Simply Potatoes Shredded Hash Browns
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Panko Breadcrumbs
- Mexican Cheese
- Vegetable Oil
- 1 tablespoon butter
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- Sun Dried Tomatoes
- 2 tablespoons chopped scallions (separate white and green parts)
- 2 tablespoons salsa per serving
- 4 slices bacon, cooked and cut in half
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How to Make Breakfast Tex Mex Haystacks
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 2 lbs russet potatoes (shredded), 1 teaspoon salt, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 cup panko bread crumbs, and 1/2 cup shredded cheddar cheese. Mix well using a spatula.
- Heat 2 tablespoons vegetable oil in a large 10-12 inch oven-safe skillet over medium-high heat.
- Divide the potato mixture into 4 equal portions. Shape each portion into a flat stack in the hot skillet.
- Cook for 3 minutes per side, until golden brown and crispy. Alternatively, bake the stacks in the preheated oven for 20-25 minutes, flipping halfway.
- Remove from skillet and set aside; cover loosely with foil to keep warm.
- In a separate non-stick skillet, melt 1 tablespoon butter over low heat.
- Crack 4 eggs into the skillet, one at a time, and cook to your desired doneness (2-3 minutes for over-easy).
- Meanwhile, in a small bowl, combine 1/2 cup sour cream, 1/4 cup chopped fresh cilantro, 1/2 teaspoon of the reserved cumin, 1/2 cup chopped tomatoes, and 2 tablespoons chopped scallions (white and green parts separated).
- To assemble each haystack, place one hash brown stack on a plate. Top with a fried egg, 2 tablespoons salsa, 2 slices of bacon (cut in half and crossed), and a dollop of the cilantro-lime sour cream. Garnish with the reserved green scallions.
- Serve immediately. Yield: 4 servings
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
19g
Fat
63g
Carbs
5g
