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Tex-Mex Breakfast Haystacks Recipe

Tex-Mex Breakfast Haystacks  Recipe
Tex-Mex Breakfast Haystacks Recipe photo by Taste of Home
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Tex-Mex Breakfast Haystacks Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.

Ingredients

  • 2/3 cup sour cream
  • 3 thinly sliced green onions
  • 2 tablespoons oil-packed sun-dried tomatoes, chopped
  • 2 tablespoons minced fresh cilantro
  • 2-1/2 teaspoons Tex-Mex seasoning, divided
  • 1 package (3-1/2 cups) refrigerated shredded hash brown potatoes
  • 1/2 cup panko (Japanese) bread crumbs
  • 1/3 cup shredded Mexican cheese blend
  • 1/4 teaspoon salt
  • 5 tablespoons canola oil, divided
  • 6 large eggs
  • 1/2 cup salsa
  • 4 cooked bacon strips, coarsely chopped
  • Finely chopped green onions, optional

Directions

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 golden brown on each side and crisp, 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. For over easy, flip eggs; 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. Yield: 6 servings.

Test Kitchen tips
  • Make extra sour cream mixture and use it as a chip or veggie dip!
  • Just because it says breakfast in the title doesn't mean you can't have these for lunch or dinner.
  • Originally published as Tex-Mex Breakfast Haystacks in Taste of Home April/May 2018

    Nutritional Facts

    1 serving: 399 calories, 27g fat (8g saturated fat), 205mg cholesterol, 688mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 14g protein.

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    • 2/3 cup sour cream
    • 3 thinly sliced green onions
    • 2 tablespoons oil-packed sun-dried tomatoes, chopped
    • 2 tablespoons minced fresh cilantro
    • 2-1/2 teaspoons Tex-Mex seasoning, divided
    • 1 package (3-1/2 cups) refrigerated shredded hash brown potatoes
    • 1/2 cup panko (Japanese) bread crumbs
    • 1/3 cup shredded Mexican cheese blend
    • 1/4 teaspoon salt
    • 5 tablespoons canola oil, divided
    • 6 large eggs
    • 1/2 cup salsa
    • 4 cooked bacon strips, coarsely chopped
    • Finely chopped green onions, optional
    1. Combine sour cream, green onions, sun-dried tomatoes, cilantro, and 1/2 teaspoon Tex-Mex seasoning; set aside.
    2. 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.
    3. 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 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. Break eggs, one at a time, onto griddle. Reduce heat; cook until whites are set and yolks have begun to thicken. For over easy, flip eggs; cook to desired doneness.
    5. To assemble, top each potato patty with an egg, salsa, bacon and sour cream mixture. If desired, sprinkle with green onions. Yield: 6 servings.

    Test Kitchen tips
  • Make extra sour cream mixture and use it as a chip or veggie dip!
  • Just because it says breakfast in the title doesn't mean you can't have these for lunch or dinner.
  • Originally published as Tex-Mex Breakfast Haystacks in Taste of Home April/May 2018

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