Mexi-Potato Breakfast Tostada With Bacon |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ready, Set, Cook! Special Edition Contest Entry. This is an easy, delicious breakfast item that uses crispy cheddar hashbrowns as the base of the tostada. Cumin in the scrambled eggs gives it a subtle mexican flavor. The bright colors of the garnishes make it all the more inviting. And there's bacon! Ingredients:
2 cups simply potatoes® shredded hash browns |
2 cups grated cheddar cheese, loosely packed |
olive oil flavored cooking spray |
8 eggs |
1/2 teaspoon ground cumin |
1/2 teaspoon kosher salt |
2 slices bacon, chopped and cooked until crispy |
1/4 cup diced red bell pepper |
1/4 cup sliced green onion |
cilantro leaf (to garnish) |
Directions:
1. Preheat an over to 425°F Place a Silpat or other silicone liner on a cookie sheet and spray with olive oil. For each of the 4 servings, place 1/4 cup Simply Potatoes Shredded Hash Browns in each quarter of the silicone liner. Spread out each pile of potatoes so that they are flat, about 5 inches in diameter. Place 1/4 cup cheese on top of each, and spread out evenly. Bake in the oven until golden brown on the edges, about 15 minutes.
2. Meanwhile in a medium bowl, whisk the eggs with the cumin, salt and 2 tablespoons water. Heat a medium nonstick frying pan to medium and spray with olive oil. Cook the scrambled eggs until done to your liking.
3. To serve, place each potato disk on a plate, then top with 1/4 of the eggs. Garnish each serving with the cooked bacon, red bell pepper, green onion and cilantro sprigs.
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