Tex-mex Breakfast Haystacks
For a nice golden brown color and crisp texture, add bread crumbs and cheese to the hash browns before cooking. —Donna Marie Ryan, Topsfield, MA
Prep: 25 min.
• Cook: 15 min. Makes: 6 servings ²/₃ cup sour cream
3 thinly sliced green onions 2 Tbsp. oil-packed sun-dried
tomatoes, chopped
2 Tbsp. minced fresh cilantro
2 ¹/₂ tsp. Tex-mex seasoning, divided 3 ¹/₂ cups refrigerated shredded hash brown potatoes ¹/₂ cup panko bread crumbs ¹/₃ cup shredded Mexican cheese blend ¹/₄ tsp. salt
5 Tbsp. canola oil, divided 6 large eggs ¹/₂ cup salsa 4 cooked bacon strips, chopped Chopped green onions, optional
1. Combine sour cream, green onions, sun-dried tomatoes, cilantro and ¹/₂ tsp. Tex-mex seasoning; set aside.
2. Squeeze potatoes dry with a paper towel to remove excess liquid. Combine the potatoes, bread crumbs, cheese, salt and remaining Tex-mex seasoning.
3. On an electric griddle, heat 3 Tbsp. oil over medium-high heat. Drop potato mixture by ²/₃ cupfuls into oil; press to flatten slightly. Fry until golden brown on each side and crisp, 5-7 minutes. Drain on paper towels; keep warm.
4. On same griddle, heat remaining oil over medium heat. Cook eggs to desired degree of doneness.
5. Top each potato patty with an egg, salsa, bacon and sour cream mixture. If desired, sprinkle with green onions. Per serving: 399 cal., 27g fat (8g sat. fat), 205mg chol., 688mg sod., 25g carb. (3g sugars, 2g fiber), 14g pro. MODERN COMFORT FOOD CONTEST 2018