Breakfast Tex Mex Haystacks

• 3 cups Simply Potatoes® Shredded Hash Browns
• 1/2 teaspoon salt
• 2 teaspoons cumin, divided
• 1/2 teaspoon chili powder
• 1/2 cup panko breadcrumbs
• 1/3 cup mexican cheese, shredded blend
• 3 tablespoons vegetable oil
• 1 tablespoon butter
• 4 eggs
• 2/3 cup sour cream
• 2 tablespoons cilantro
• 2 tablespoons sun-dried tomatoes, chopped
• 3 scallions, finely chopped
• 1/2 cup salsa
• 4 slices bacon, cooked

1. Mix the hash browns, salt, 1 teaspoon cumin, chili powder,Panko and cheese in a bowl and stir with a spatula.
2. 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.
3. 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.
4. While they are cooking mix the sour cream in a small bowl with the cilantro,reserved cumin, tomatoes, and the whites of the scallions.
5. 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.

browns, salt, cumin, chili powder, breadcrumbs, mexican cheese, vegetable oil, butter, eggs, sour cream, cilantro, tomatoes, scallions, salsa, bacon

Taken from www.food.com/recipe/breakfast-tex-mex-haystacks-475819 (may not work)