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Crispy Hashbrown Haystacks

Crispy Hashbrown Haystacks: Your New Favorite Breakfast Delight

Experience the perfect blend of crispy hashbrowns topped with savory ingredients in these Crispy Hashbrown Haystacks.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 haystacks
Course: Breakfast
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hashbrown Base
  • 24 oz Refrigerated Shredded Hash Brown Potatoes Freshly grated potatoes can be used if not available.
  • 1 cup Panko Bread Crumbs Substitute with regular breadcrumbs or crushed tortilla chips for different texture.
  • 2 cups Mexican Cheese Blend A mix of cheddar and Monterey Jack can be a substitute.
  • 1 cup Water Low-sodium chicken or vegetable broth can be swapped for flavor.
  • 1 teaspoon Salt Essential for enhancing all flavors in the dish.
  • 2 tablespoon Oil Olive oil or avocado oil can be used for a healthier option.
For the Toppings
  • 4 large Large Eggs Egg whites can be used for a lighter dish.
  • 1 cup Salsa Select your preferred spice level (mild, medium, hot).
  • 1 cup Bacon Bits Use turkey bacon or omit for vegetarian meal prep.
  • 1 medium Avocado Guacamole can be a substitute.
  • 2 tablespoon Green Onion Chives or shallots can be swapped if needed.
  • 2 tablespoon Cilantro Omit if disliked; parsley can be used as an alternative.
  • 1 lime Lime Lemon juice makes a suitable replacement.
  • 1 cup Sour Cream Greek yogurt is a healthier option.
  • 1 tablespoon Taco Seasoning Make your own blend or try Cajun seasoning for a twist.

Equipment

  • Electric griddle

Method
 

Preparation Steps
  1. In a small bowl, combine sour cream, chopped green onion, cilantro, and taco seasoning. Mix thoroughly until well-blended and creamy.
  2. Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Drizzle with fresh lime juice, sprinkle with salt and pepper, and gently toss to combine.
  3. In a large mixing bowl, combine the refrigerated shredded hash brown potatoes, panko breadcrumbs, Mexican cheese blend, water, and a pinch of salt. Stir until evenly mixed.
  4. Preheat your electric griddle to 350°F (175°C) and drizzle with oil. Spread the hashbrown mixture into a flat layer, about half an inch thick. Cook for 5–7 minutes until golden brown, flip and cook for another 5–7 minutes.
  5. While the hashbrowns cook, crack the large eggs onto the same preheated griddle. Cook to your preferred doneness.
  6. Start assembling by placing a fried egg on top of each crispy hashbrown. Add crispy bacon bits, a spoonful of salsa, seasoned avocado, and the creamy sour cream mixture.
  7. Plate your Crispy Hashbrown Haystacks and serve immediately, enjoying the vibrant flavors.

Nutrition

Serving: 1haystackCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 210mgSodium: 600mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Ensure consistent sizing for even cooking and maximum crunchiness. Store leftovers in an airtight container for up to 3 days. Freeze without toppings for up to 2 months.

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