TEX-MEX BREAKFAST HAYSTACKS
I love haystacks and wanted to make a fun Tex-Mex version for my family. Adding panko crumbs and cheese to the hash browns before cooking gives them a wonderful golden brown color and crisp texture. -Donna-Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 399 calories, Fat 27g fat (8g saturated fat), Cholesterol 205mg cholesterol, Sodium 688mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
TEX-MEX BREAKFAST CASSEROLE
Make and share this Tex-Mex Breakfast Casserole recipe from Food.com.
Provided by pink cook
Categories Breakfast
Time 1h
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat with spices. Then add onion and tomatoes with green chiles and cook until meat is browned.
- Butter 9"x13" casserole pan. Layer in hash brown potatoes and meat. Sprinkle with salt and pepper.
- Mix eggs and cheese and pour on top of the meat.
- Bake in 350ºF. oven for 40 to 45 minutes or until lightly brown. Serve with sour cream and salsa on top.
Nutrition Facts : Calories 273.6, Fat 16.7, SaturatedFat 6.8, Cholesterol 210.3, Sodium 684.4, Carbohydrate 9.6, Fiber 1, Sugar 0.9, Protein 20.6
BREAKFAST HASH
Make and share this Breakfast Hash recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Crumble sausage into large skillet.
- Add potatoes, peppers and onion, and cook over low heat until sausage is browned and potatoes are fork-tender, stirring occasionally.
- Drain off any drippings.
- Whisk eggs and milk in small bowl until blended.
- Add to sausage mixture; scramble until eggs are set but not dry.
- Serve hot, and refrigerate leftovers.
Nutrition Facts : Calories 370.2, Fat 27.7, SaturatedFat 9.6, Cholesterol 258.6, Sodium 764.2, Carbohydrate 12.7, Fiber 1.4, Sugar 1.6, Protein 16.7
TEX-MEX EGGS
These speedy Tex-Mex eggs are an ideal veggie supper and pack in four of your five-a-day. Leaving the skin on the sweet potato adds texture and minimises waste
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 11
Steps:
- Put the sweet potato and half the lime wedges in a microwaveable bowl. Cover with cling film and cook on high for 7 mins until soft. Discard the limes.
- Meanwhile, heat the oil over a medium heat in a large frying pan, add the onion and cook for 5 mins. Stir in the coriander stalks and spices, cook for 1 min more, then tip in the black beans and add some seasoning. Gently stir in the sweet potato (you want some chunky pieces), then make four wells in the mixture. Crack in the eggs, then cover and cook for about 8 mins until the whites are set and yolks runny.
- Top with the avocado and coriander leaves, and serve with the remaining lime wedges. Crush over some tortilla chips and drizzle with hot sauce, if you like.
Nutrition Facts : Calories 753 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 36 grams sugar, Fiber 25 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium
TEX-MEX BREAKFAST HASH AND EGGS
Make and share this Tex-Mex Breakfast Hash and Eggs recipe from Food.com.
Provided by Diana Adcock
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skilled cook the chorizo over medium heat until browned and done.
- Drain reserving 3 T.
- drippings, setting sausage aside.
- Return drippings to the pan and over medium heat saute the onions and garlic for 4-5 minutes.
- Add the chiles and stir well.
- Add the potatoes, reduce heat to medium low and cook for 20 minutes, stirring often.
- Add the tomatoes to heat through.
- Spoon onto plates, top with eggs and offer salsa at the table.
- Garnish with chopped cilantro and cheese if you wish.
Nutrition Facts : Calories 788.1, Fat 49.8, SaturatedFat 18.2, Cholesterol 311.3, Sodium 1520.9, Carbohydrate 45.9, Fiber 4, Sugar 3.5, Protein 39
TEX-MEX HASH
Make and share this Tex-Mex Hash recipe from Food.com.
Provided by mommyoffour
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In skillet, brown beef.
- Remove ffrom skillet and cover to keep warm.
- Drain.
- In same skillet, heat oil over medium heat until hot.
- Add potatoes.
- Cook and stir 8 to 10 minutes.
- Stir in salsa, chili powder and ground beef.
- Cook 5 to 8 minutes or until thoroughly heated, stirring occasionally.
- Sprinkle with cheese.
- Cover,cook 2 to 4 minutes.
Nutrition Facts : Calories 711.2, Fat 44, SaturatedFat 14.2, Cholesterol 102.3, Sodium 1028.6, Carbohydrate 46, Fiber 5.2, Sugar 4, Protein 32.7
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- In a large skillet add the ground beef, break it up then add the onion, chili powder, cumin, and taco seasoning. Stir well and cook for 3 to 5 minutes until the beef is no longer pink and the onion is translucent. Add the garlic and fire roasted tomatoes and cook for another 3 minutes or until all liquid is gone. Transfer to a bowl. Drain the fat if any.
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- Remove the lid and add the taco meat and minced garlic. Saute until the meat has been warmed through. Taste for seasoning and adjust as needed.
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Ratings 1Servings 2Cuisine American, MexicanCategory Breakfast
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onions and sweet potatoes. Season with salt, pepper and chili powder. Cook, stirring occasionally, until the onions start to caramelize, and the sweet potatoes soften, about 10-15 minutes. (Alternatively, roast the mixture in a 400°F oven until tender, about 20 minutes). Divide mixture into two bowls.
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