Breakfast Tex Mex Haystacks

• cups Simply Potatoes® Shredded Hash Browns3 cup
• teaspoon salt↗1⁄2 teaspoon
• teaspoons cumin, divided↗2 teaspoon

  divided

• teaspoon chili powder↗1⁄2 teaspoon
• cup panko breadcrumbs↗1⁄2 cup
• cup mexican cheese, shredded blend↗1⁄3 cup

  shredded blend

• tablespoons vegetable oil↗3 tablespoon
• tablespoon butter↗1 tablespoon
• eggs↗4
• cup sour cream↗2⁄3 cup
• tablespoons cilantro↗2 tablespoon
• tablespoons sun-dried tomatoes, chopped↗2 tablespoon

  chopped

• scallions, finely chopped↗3

  finely chopped

• cup salsa1⁄2 cup
• slices bacon, cooked↗4

  cooked

Step-by-step instructions

1. 1

   Mix the hash browns, salt, 1 teaspoon cumin, chili powder,Panko and cheese in a bowl and stir with a spatula.

2. 2

   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.

3. 3

   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.

4. 4

   While they are cooking mix the sour cream in a small bowl with the cilantro,reserved cumin, tomatoes, and the whites of the scallions.

5. 5

   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.