Categories: Breakfast
Ingredients
- 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 pankp
- 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
Directions
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Combine sour cream, green onions, sun-dried tomatoes, cilantro and 1/2 tsp Tex-Mex seasoning; set aside.
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Squeeze potatoes dry with a paper towel to remove excess liquid. Combine the potatoes, panko, cheese, salt and remaining Tex-Mex seasoning.
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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.
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On same griddle, heat remaining oil over medium heat. Cook eggs to desired degree of doneness.
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Top each potato patty with an egg, salsa, bacon and sour cream mixture. Sprinkle with green onions.