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Crispy Hashbrown Haystacks

Crispy Hashbrown Haystacks: Your New Favorite Breakfast Treat

Crispy Hashbrown Haystacks are a delicious breakfast option with golden stacks of hashbrowns, topped with creamy avocado, crispy bacon, and zesty salsa.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 haystacks
Course: Breakfast
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Shredded Hash Brown Potatoes Can substitute with freshly shredded potatoes.
  • 1 cup Panko Bread Crumbs Regular breadcrumbs work as a substitute.
  • 1 cup Shredded Mexican Cheese Blend Feel free to swap for Monterey Jack.
  • 1 teaspoon Salt Adjust to your taste preference.
  • 2 tablespoons Oil Any vegetable or olive oil.
For the Toppings
  • 1 cup Sour Cream Greek yogurt can be used as an alternative.
  • 2 tablespoons Green Onion Chopped.
  • 1/4 cup Fresh Cilantro Parsley works if you prefer.
  • 1 tablespoon Taco Seasoning Homemade seasoning can be used.
  • 1/2 cup Salsa Any variety suits your taste.
  • 1/2 cup Bacon Bits Turkey bacon can be used or omit for vegetarian.
  • 1 whole Avocado Guacamole can be a substitute.
  • 1 tablespoon Lime Lemon is a good alternative.
For the Eggs
  • 4 large Eggs Egg alternatives can be used for vegan.

Equipment

  • electric griddle
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Crispy Hashbrown Haystacks
  1. In a medium bowl, combine sour cream, chopped green onions, fresh cilantro, and taco seasoning. Mix well and set aside.
  2. Slice the avocado in half, remove the pit, and scoop into a bowl. Drizzle with lime juice and sprinkle with salt and pepper; mash gently.
  3. In a large mixing bowl, combine the shredded hash brown potatoes, panko bread crumbs, shredded Mexican cheese, water, and salt. Stir until evenly mixed.
  4. Preheat your electric griddle to 350°F and add a layer of oil. Form the hashbrown mixture into patties and place on the griddle.
  5. Cook the hashbrown patties for about 5-7 minutes until golden brown, then flip and cook for another 5-7 minutes.
  6. In the same griddle, crack the eggs and fry them to your desired doneness, typically about 2-4 minutes for sunny-side-up.
  7. Stack a fried egg on top of each crispy hashbrown patty. Spoon on the seasoned sour cream, avocado spread, bacon bits, and salsa.

Nutrition

Serving: 1haystackCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 8mg

Notes

Store leftover components separately in the refrigerator to maintain freshness.

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