Ingredients
2/3 cup sour cream3 thinly sliced green onions2 tablespoons oil-packed sun-dried tomatoes, chopped2 tablespoons minced fresh cilantro2-1/2 teaspoons Tex-Mex seasoning, divided 1 package (3-1/2 cups) refrigerated shredded hash brown potatoes1/2 cup panko bread crumbs1/3 cup shredded Mexican cheese blend1/4 teaspoon salt5 tablespoons canola oil, divided 6 large eggs1/2 cup salsa4 cooked bacon strips, coarsely choppedFinely chopped green onions, optional
Preparation
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.
