TEX-MEX BREAKFAST HAYSTACKS
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
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- 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 crisp and golden brown, 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. 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.
Nutrition Facts : Calories 399 calories, Fat 27g fat (8g saturated fat), Cholesterol 205mg cholesterol, Sodium 688mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
TEX-MEX BREAKFAST HASH AND EGGS
Make and share this Tex-Mex Breakfast Hash and Eggs recipe from Food.com.
Provided by Diana Adcock
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skilled cook the chorizo over medium heat until browned and done.
- Drain reserving 3 T.
- drippings, setting sausage aside.
- Return drippings to the pan and over medium heat saute the onions and garlic for 4-5 minutes.
- Add the chiles and stir well.
- Add the potatoes, reduce heat to medium low and cook for 20 minutes, stirring often.
- Add the tomatoes to heat through.
- Spoon onto plates, top with eggs and offer salsa at the table.
- Garnish with chopped cilantro and cheese if you wish.
Nutrition Facts : Calories 788.1, Fat 49.8, SaturatedFat 18.2, Cholesterol 311.3, Sodium 1520.9, Carbohydrate 45.9, Fiber 4, Sugar 3.5, Protein 39
TEX-MEX EGGS
These speedy Tex-Mex eggs are an ideal veggie supper and pack in four of your five-a-day. Leaving the skin on the sweet potato adds texture and minimises waste
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 11
Steps:
- Put the sweet potato and half the lime wedges in a microwaveable bowl. Cover with cling film and cook on high for 7 mins until soft. Discard the limes.
- Meanwhile, heat the oil over a medium heat in a large frying pan, add the onion and cook for 5 mins. Stir in the coriander stalks and spices, cook for 1 min more, then tip in the black beans and add some seasoning. Gently stir in the sweet potato (you want some chunky pieces), then make four wells in the mixture. Crack in the eggs, then cover and cook for about 8 mins until the whites are set and yolks runny.
- Top with the avocado and coriander leaves, and serve with the remaining lime wedges. Crush over some tortilla chips and drizzle with hot sauce, if you like.
Nutrition Facts : Calories 753 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 36 grams sugar, Fiber 25 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium
TEX-MEX BREAKFAST
This is nice for a brunch or a really heavy breakfast. I serve it with oj, home fries, bacon and biscuits when I have big appetites to satisfy.
Provided by BogeysMom
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium sized cast iron skillet, brown the sausages.
- Pour the beaten eggs over the browned sausage, salt and pepper the eggs, and cover.
- Turn heat to low and let slowly cook until the eggs are set.
- Break the can of refried beans into small chunks and place around on top of set eggs.
- Cover and let heat up for about 3 minutes.
- With a spatula, spread the refried beans over the eggs until even (they're difficult to spread if you don't warm them first).
- Mix together the dressing and salsa and pour over the refried beans.
- Sprinkle cheese over all and put in the oven on 375 until the cheese melts.
Nutrition Facts : Calories 621.8, Fat 48.1, SaturatedFat 16.1, Cholesterol 354.2, Sodium 1547.7, Carbohydrate 18.4, Fiber 5, Sugar 3.8, Protein 28.4
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- Cook the sausage in a large sauté pan over medium-high heat until browned, crumbling the sausage as it cooks. Use a slotted spoon to transfer the sausage to a clean plate, reserving a tablespoon or so of grease in the sauté pan. (Or if there is no grease remaining, add a tablespoon of oil to the pan.)
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