Breakfast Tex Mex Haystacks
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!!
Steps
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.
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