Tex Mex Haystacks Recipes

TEX-MEX BREAKFAST HAYSTACKS

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.

MEXICAN STACK-ES, ALSO KNOWN AS...

Steps:

• Cook brown or white rice as directed. Note: brown rice can take up to 50 minutes to cook so plan accordingly.
• Cook ground beef with chopped onions and 2-3 Tbsp taco seasoning in a large skillet over medium. Drain, if needed. (Or thaw and heat frozen taco meat!)
• Drain corn. Drain and rinse black beans, if using canned. Heat up both in a small sauce pan.
• Prepare guacamole by mashing avocado with the ground cumin and lime juice, season to taste with salt and pepper.
• Layer plates with rice, taco meat, beans, and corn. Add guacamole, cheese, and salsa to each plate.
• Serve Mexican Stack-Es with a cilantro garnish.

BREAKFAST TEX MEX HAYSTACKS

Steps:

• Mix the hash browns, salt, 1 teaspoon cumin, chili powder,Panko and cheese in a bowl and stir with a spatula.
• Heat the oil in a large 10-12 inch skillet over medium heat until hot. Divide the potato mixture into 4 servings and drop into the hot oil. Cook 3 minutes on 1 side and turn each stack and continue to cook until golden on both sides. When done remove from oil and place on dish . Cover with foil.
• Heat the butter in a non-stick skillet over low heat. . Add the eggs one at a time and cook 2-3 minutes and flip. They should be over easy.
• While they are cooking mix the sour cream in a small bowl with the cilantro,reserved cumin, tomatoes, and the whites of the scallions.
• When the eggs are done prepare each stack. Plate 1 haystack on a small dish, top with an egg , 2 tablespoons salsa, a slice of bacon cut in half and crossed and a dollop of the sour cream garnished with the greens from the scallions. Yield: 4.

TEX-MEX HAYSTACKS

Steps:

• Combine first 7 ingredients in a large saucepan.
• Bring to a boil, reduce heat and simmer 10 minutes or until thick, stirring occasionally.
• Spoon rice onto a serving platter.
• Top with chicken mixture, shedded cheese and sliced green onions.
• Arrange tortilla chips around outside of platter.
• Serve.