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Breakfast Tex Mex Haystacks

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Ingredients

Adjust Servings:
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

Nutritional information

413.7
Calories
300 g
Calories From Fat
33.4 g
Total Fat
12.6 g
Saturated Fat
230.6 mg
Cholesterol
945.7 mg
Sodium
16.2 g
Carbs
1.9 g
Dietary Fiber
4.8 g
Sugars
13.4 g
Protein
182 g
Serving Size

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Breakfast Tex Mex Haystacks

Features:
    Cuisine:

    This looks like a dish I would order at a restaurant.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Breakfast Tex Mex Haystacks


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    Steps

    1
    Done

    Mix the Hash Browns, Salt, 1 Teaspoon Cumin, Chili Powder,Panko and Cheese in a Bowl and Stir With a Spatula.

    2
    Done

    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
    Done

    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
    Done

    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
    Done

    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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    Reagan Ward

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