Ingredients
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1/2 teaspoon salt
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3 cups Simply Potatoes® Shredded Hash Browns
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2 teaspoons cumin, divided
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1/2 teaspoon chili powder
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1/2 cup panko breadcrumbs
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3 tablespoons vegetable oil
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1 tablespoon butter
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4 eggs
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2/3 cup sour cream
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2 tablespoons cilantro
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3 scallions, finely chopped
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1/2 cup salsa
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4 slices bacon, cooked
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1/3 cup mexican cheese, shredded blend
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2 tablespoons sun-dried tomatoes, chopped
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.