Tex-Mex Breakfast Haystacks

(from castro15’s recipe box)

Categories: Breakfast


  • 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


  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, panko, 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. Sprinkle with green onions.

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