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 A taste of Mexican flavor combined with your favorite hash browns makes this recipe a delicious twist on the standard breakfast fare.
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Add a photoA taste of Mexican flavor combined with your favorite hash browns makes this recipe a delicious twist on the standard breakfast fare.
Source: http://www.rhodesbread.com/recipes/view/1688
Ingredients
- 9 Rhodes™ Dinner Rolls or 6 Rhodes Texas™ Rolls, thawed to room temperature
- 4 cups shredded hashbrown potatoes
- 1 cup chopped onion
- 1/4 cup butter
- salt and pepper to taste
- 4 ounce can chopped green chilies
- 1/2 cup sour cream
- 10 eggs, well beaten
- 1 1/2 cups grated sharp cheddar cheese
- 1/4 cup chopped cilantro
- taco sauce, salsa or sour cream, if desired
Directions
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 233g | |
| Recipe makes 8 servings | |
| Calories 354 | |
| Calories from Fat 203 | 57% |
| Total Fat 22.94g | 29% |
| Saturated Fat 12.4g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 281mg | 94% |
| Sodium 324mg | 14% |
| Potassium 471mg | 13% |
| Total Carbs 22.36g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.3g | 2% |
| Protein 15.95g | 26% |
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