Best Breakfast Tex Mex Haystacks Recipes
TEX-MEX BREAKFAST HAYSTACKS
I love haystacks and wanted to make a fun Tex-Mex version for my family. Adding panko crumbs and cheese to the hash browns before cooking gives them a wonderful golden brown color and crisp texture. -Donna-Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine sour cream, green onions, sun-dried tomatoes, cilantro, and 1/2 teaspoon Tex-Mex seasoning; set aside., Squeeze hash brown potatoes dry with paper towel to remove excess liquid. In a large bowl, combine potatoes, bread crumbs, cheese, salt and remaining Tex-Mex seasoning., On an electric griddle, heat 3 tablespoons oil over medium-high heat. Drop potato mixture by 2/3 cupfuls into oil; press to flatten slightly. Fry, adding oil as needed, until crisp and golden brown, 5-7 minutes. Drain on paper towels; keep warm., On same griddle, heat remaining oil over medium heat. Break eggs, one at a time, onto griddle. Reduce heat; cook until whites are set and yolks have begun to thicken. Flip eggs if desired; cook to desired doneness., To assemble, top each potato patty with an egg, salsa, bacon and sour cream mixture. If desired, sprinkle with green onions.
Nutrition Facts : Calories 399 calories, Fat 27g fat (8g saturated fat), Cholesterol 205mg cholesterol, Sodium 688mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
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!
Provided by dmr301cooks
Categories Breakfast
Time 30m
Yield 4 haystacks, 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 413.7, Fat 33.4, SaturatedFat 12.6, Cholesterol 230.6, Sodium 945.7, Carbohydrate 16.2, Fiber 1.9, Sugar 4.8, Protein 13.4
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