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Tex-Mex Breakfast Haystacks

Source of Recipe

From "Taste of Home Half Homemade"


Recipe Introduction

"I love hash brown haystacks and wanted to make a fun Tex-Mex version for my family. Adding panko crumbs and Mexican cheese to the potatoes before cooking gives them a golden brown color and crisp texture. These are also delicious for dinner."

List of Ingredients

â—¦ â…” cup sour cream
â—¦ 3 thinly sliced green onions
â—¦ 2 tablespoons oil-packed sun-dried tomatoes, chopped
â—¦ 2 tablespoons minced fresh cilantro
â—¦ 2 ½ teaspoons Tex-Mex seasoning, divided
â—¦ 1 package (3 ½ cups) refrigerated shredded hash brown potatoes
â—¦ ½ cup panko (Japanese) bread crumbs
â—¦ â…“ cup shredded Mexican cheese blend
â—¦ ¼ teaspoon salt
â—¦ 5 tablespoons canola oil, divided
â—¦ 6 large eggs
â—¦ ½ cup salsa
â—¦ 4 cooked bacon strips, coarsely chopped
â—¦ Finely chopped green onions, optional


Recipe

Combine sour cream, green onions, sun-dried tomatoes, cilantro, and ½ teaspoon Tex-Mex seasoning; set aside.

Squeeze hash brown potatoes dry with paper towel to remove excess liquid. In a large bowl, combine the potatoes, bread crumbs, Mexican cheese, salt and the remaining Tex-Mex seasoning.

On an electric griddle, heat 3 tablespoons oil over medium-high heat. Drop potato mixture by â…” cupfuls into oil; press to flatten slightly. Fry, adding oil as need, until crisp and golden brown, 5 to 7 minutes. Drain on paper towels; keep warm.

On same griddle, heat remaining oil over medium heat. Break eggs, one at a time, onto griddle. Reduce heat; cook until whites are set and yolks have begun to thicken. Flip eggs if desired; cook to desired doneness.

To assemble, top each potato patty with an egg, salsa, bacon and sour cream mixture. If desired, sprinkle with green onions.

Makes 6 servings



• Test Kitchen Tip:
Make extra sour cream mixture and use it as a chip or veggie dip.