Potatoes and Cheese Bruncheros

A taste of Mexican flavor combined with your favorite hash browns makes this recipe a delicious twist on the standard breakfast fare.

• Ready In: 37 mins
• Serves: 8
• Yields: 8 Bruncheros

Ingredients

• 9  rhodes  dinner rolls or 6  rhodes texas  rolls, thawed to room temperature
• 4  cups  shredded hash browns, potatoes
• 1  cup  chopped onion
• 1⁄4 cup butter
•  salt and pepper, to taste
• 4  ounces  chopped green chilies
• 1⁄2 cup sour cream
• 10  eggs, well beaten
• 1 1⁄2 cups  grated sharp cheddar cheese, cheese
• 1⁄4 cup  chopped cilantro
•  taco sauce, if desired
•  salsa, if desired
•  sour cream, if desired

Directions

1. Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 13-inch circle or 10x14-inch rectangle. Place in a sprayed 12-inch deep dish pizza pan or 9x13-inch pan and cover with sprayed plastic wrap. Let rise 15 minutes. Remove wrap and poke with fork several times to prevent bubbles from forming. Bake at 350°F 12 minutes.
2. While crust is baking, in a large frying pan brown potatoes and onions in butter. Salt and pepper to taste. Spread chilies and sour cream on top of potatoes and mix together. In another frying pan, scramble eggs until just barely set. Salt and pepper to taste. Then, layer eggs on baked crust followed by potato mixture. Sprinkle cheese and cilantro on top. Bake at 350°F 10 more minutes. Serve warm with taco sauce or salsa and sour cream, if desired.