Smothered hashbrowns, Mexican style

We’ve fast become breakfast people, at least on the weekends. We’ve experimented with several breakfast items and we definitely have our favorites of poached, fried, baked and scrambled eggs, fried, baked or microwaved bacon, french toast, homemade bagels, etc. But we’ve fallen into a bit of a rut so I decided to change things up a bit and make smothered hashbrowns, Mexican style. Variety is, after all, the spice to life.

I started some thick cut bacon in the oven at 400 degrees on a cookie rack with a cookie sheet underneath to catch the grease. Exact baking instructions should be found on your bacon packaging.

In a non-stick pan, I poured 2 T. sunflower oil over medium heat and put in raw shredded hashbrowns and cooked per the package instructions.

When the bacon was done to my liking, I started on the eggs.

In a separate bowl, I scrambled two eggs with 2 T. half and half and a several shakes of fajita spices. I scrambled them in a pan with butter and mixed the eggs together with the crispy hashbrowns, kosher salt and cayenne pepper. I topped them with Chihuahua cheese, crushed up Tostitos scoops and Herdez salsa casera hot.

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  5. Lime Mexican Croutons

About the Author

PR gal and foodie. Half of HouseoFoodies and half of Spruce Phoenix, a real estate investment company.