Description
Ready, set, cook! Special edition contest entry: i love haystacks and wanted to make a fun tex-mex version for my family. These turned out great! Adding panko crumbs and cheese to the hash browns before cooking gave them a wonderful golden brown color and texture. Yum. The presentation was top notch but they disappeared to quickly for anyone to notice but me!
Ingredients
- Simply Potatoes Shredded Hash Browns
- Salt
- Cumin
- Chili Powder
- Panko Breadcrumbs
- Mexican Cheese
- Vegetable Oil
- Butter
- Eggs
- Sour Cream
- Cilantro
- Sun-dried Tomatoes
- Scallions
- Salsa
- Bacon
Instructions
- Mix the hash browns, salt, 1 teaspoon cumin, chili powder, panko and cheese in a bowl and stir with a spatula
- 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
- 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
- While they are cooking mix the sour cream in a small bowl with the cilantro, reserved cumin, tomatoes, and the whites of the scallions
- 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