Southwest Breakfast Haystacks

“I found this recipe while looking for Mexican breakfast ideas.” – April Ferre

Southwest Breakfast Haystacks

Course: Breakfast


  • 2/3 Cup Sour Cream
  • 3 Green Onions Thinly Sliced
  • 2 Tablespoons Oil Packed Sun-Dried Tomatoes Chopped
  • 2 Tablespoons Cilantro Chopped
  • 2 1/2 Teaspoons Southwest Seasoning Divided
  • 3 1/2 Cups Shredded Hash Brown Potatoes
  • 1/2 Cup Panko Bread Crumbs
  • 1/3 Cup Shredded Mexican Cheese Blend
  • 1/4 Teaspoon Salt
  • Canola or Vegetable Oil
  • 5 Large Eggs
  • 5 Strips Bacon Coarsely Chopped
  • Finely Chopped Green Onions Optional


  • Combine sour cream, green onions, sun-dried tomatoes, cilantro, and 1/2 teaspoon Southwest seasoning. Set aside.
  • If freshly shredded, rinse potatoes in cold water until water runs clear. Dry hash brown potatoes with a paper towel to remove excess liquid. In a large bowl, combine potatoes, bread crumbs, cheese, salt and Southwest seasoning.
  • Heat oil on an electric griddle over medium high heat. Drop potato mixture by 2/3 cupfuls into oil and flatten slightly. Fry until crisp and golden brown, about 5 to 7 minutes. Drain on paper towels; keep warm.
  • Fry eggs and cook until desired doneness. Cook bacon until crisp.
  • To assemble, top each hash brown with an egg, bacon, and sour cream mixture. Sprinkle with green onions if desired.

2020 Recipe – April Ferre – From Taste of Home

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