Ingredients
-
3
-
1/2
-
2
-
1/2
-
1/2
-
1/3
-
3
-
1
-
4
-
2/3
-
-
-
-
-
Directions
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. |
