HASH BROWN HUEVOS RANCHEROS STACKS #SP5
Official Contest Entry: Simply Potatoes 5Fix. Southwest style hash brown potatoes are cooked in a waffle iron - giving them a nice brown, crisp crust. Then, they're topped with enchilada sauce, an oven poached egg, and fresh pico-de-gallo salsa. A south-of-the-border breakfast in a flash!
Provided by Donna K.
Categories Potato
Time 40m
Yield 6 stacks, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Pour enchilada sauce into a blender. Remove 1/2 cup of the hash browns from bag and place in blender. Blend until very smooth, to thicken up the enchilada sauce. (The sauce will get warm from the heat of the blender.).
- Heat a waffle iron to medium high heat. Brush both top and bottom of waffle iron with a little oil. Scoop a scant 1/2 cup of hash browns, and place in waffle iron. Repeat 5 times, making sure the potatoes are in separate areas. (You may need to cook in batches, depending on the size of your waffle iron.) Close the waffle iron and cook until the hash brown discs are browned and cooked through. Repeat until you have 6 hash brown discs.
- While potatoes are cooking, break the eggs into six muffin tins that have been filled halfway with hot water. (The water is not an ingredient, just a way of cooking the eggs.) Bake for 6 minutes for eggs that have a runny yolk, longer if you desire more cooked yolks.
- To assemble, place a hot hash brown disc on a serving plate. Top with a generous spoonful of enchilada sauce. Top with a poached egg. Sprinkle with 1.4 cup of pico-de-gallo fresh salsa.
Nutrition Facts : Calories 139.9, Fat 9.3, SaturatedFat 2.1, Cholesterol 186, Sodium 685.5, Carbohydrate 6.3, Fiber 1.2, Sugar 4.9, Protein 7.5
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