Tex-Mex Breakfast Haystacks

Directions

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 towels to remove excess liquid. In a large bowl, combine potatoes, bread crumbs, cheese, salt and remaining 2 teaspoons 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 crisp and golden brown, 5-7 minutes. Drain on paper towels; keep warm.
4. 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.
5. To assemble, top each potato patty with an egg, salsa, bacon and sour cream mixture. If desired, sprinkle with green onions.