Breakfast Tex Mex Haystacks |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ready, Set, Cook! Special Edition Contest Entry: I love haystacks and wanted to make a fun Tex-Mex version for my family. These turned out great! Adding Panko crumbs and cheese to the hash browns before cooking gave them a wonderful golden brown color and texture. Yum. The presentation was top notch but they disappeared to quickly for anyone to notice but me! 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:
1. Mix the hash browns, salt, 1 teaspoon cumin, chili powder,Panko and cheese in a bowl and stir with a spatula.
2. 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.
3. 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.
4. While they are cooking mix the sour cream in a small bowl with the cilantro,reserved cumin, tomatoes, and the whites of the scallions.
5. 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.
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