Mexi-Potato Breakfast Tostada With Bacon
photo by aeht206
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
4 tostadas
- Serves:
- 4
ingredients
- 2 cups Simply Potatoes® Shredded Hash Browns
- 2 cups grated cheddar cheese, loosely packed
- olive oil flavored cooking spray
- 8 eggs
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon kosher salt
- 2 slices bacon, chopped and cooked until crispy
- 1⁄4 cup diced red bell pepper
- 1⁄4 cup sliced green onion
- cilantro leaf (to garnish)
directions
- Preheat an over to 425°F Place a Silpat or other silicone liner on a cookie sheet and spray with olive oil. For each of the 4 servings, place 1/4 cup Simply Potatoes Shredded Hash Browns in each quarter of the silicone liner. Spread out each pile of potatoes so that they are flat, about 5 inches in diameter. Place 1/4 cup cheese on top of each, and spread out evenly. Bake in the oven until golden brown on the edges, about 15 minutes.
- Meanwhile in a medium bowl, whisk the eggs with the cumin, salt and 2 tablespoons water. Heat a medium nonstick frying pan to medium and spray with olive oil. Cook the scrambled eggs until done to your liking.
- To serve, place each potato disk on a plate, then top with 1/4 of the eggs. Garnish each serving with the cooked bacon, red bell pepper, green onion and cilantro sprigs.
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