Ingredients
5 cups frozen shredded hash brown potatoes (about 15 ounces)1 cup refried beans1/4 cup salsa2 naan flatbreads, halved4 large eggs1/2 cup shredded cheddar cheese or Mexican cheese blendAdditional salsa, optional
Preparation
Cook potatoes according to package directions for stovetop.
Meanwhile, in a microwave-safe bowl, mix beans and salsa. Microwave, covered, on high until heated through, 1-2 minutes, stirring once. In a large skillet, heat naan over medium-high heat until lightly browned, 2-3 minutes per side; remove from pan. Keep warm.
Coat same skillet with cooking spray; place over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired.
To serve, spread bean mixture over naan. Top with potatoes, eggs and cheese. If desired, serve with additional salsa.
