I love haystacks and wanted to make a fun Tex-Mex recipe 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
Tex-Mex Breakfast Haystacks Recipe photo by Taste of Home
1 package (3-1/2 cups) refrigerated shredded hash brown potatoes
1/2 cup panko 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
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 towels to remove excess liquid. In a large bowl, combine potatoes, bread crumbs, cheese, salt and remaining 2 teaspoons 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 2 tablespoons oil over medium heat. Break eggs, 1 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.
Tex-Mex Breakfast Haystack Tips
What can I do with the leftover sour cream mixture?