Best Hash Brown Tostadas Recipes

HASH BROWN TOSTADAS

Steps:

• For the black bean salsa: Toss together the black beans, pimentos, lime zest and juice, onion, cilantro and salt to taste in a bowl. Set aside.
• For the tostadas: Preheat a waffle iron.
• Mix the hash browns with the pepper jack, butter and salt and pepper to taste in a large bowl. Spray the waffle iron with cooking spray. Scoop a generous cup of the hash brown mix into each well of the waffle iron and cook until well browned and crispy, about 5 minutes. Set aside, keeping covered with a towel to keep warm.
• For the toppings: Place a nonstick skillet over medium heat and add some butter. When melted, fry the eggs sunny-side up until the whites are set, about 3 minutes.
• Place a hash brown tostada onto a plate and top with a fried egg. Spoon over some black bean salsa along with some guacamole, salsa, sour cream and a drizzle of hot sauce, then dive in.

HASH BROWN TOSTADAS

Steps:

• Place shredded potatoes in a microwave-safe bowl and microwave for 3 minutes. While potatoes are heating, pour 3 tablespoons vegetable oil into a 12-inch cast-iron or nonstick skillet. Heat the oil over medium to medium-high heat.
• Remove the potatoes from the microwave and spoon 1 cup of the potatoes into the skillet. Repeat with another cup of potatoes and flatten each mound of potatoes to make a patty. Cook hash browns for 5 minutes.
• While hash browns are cooking, drain and rinse the beans. Combine beans with a large handful of cilantro, lime juice, cumin, garlic paste, cayenne, and salt in the bowl of a mini food processor. Process until smooth. Set aside.
• Turn the potato patties over and cook for another 5 minutes, until they are lightly browned. Dice the avocado and slice the green onions.
• Remove the patties from the pan. Add the remaining 3 tablespoons oil to the pan and repeat with the remaining potatoes.
• Spread 2 tablespoons of the black bean mixture on each patty and top with romaine, salsa, cheese, avocado, green onions and sour cream (if using).