Potatoes And Cheese Bruncheros
From rhodesbread 13 years ago
- 37 Minutes to make
- Serves 8
A taste of Mexican flavor combined with your favorite hash browns makes this recipe a delicious twist on the standard breakfast fare.
Ingredients
- 9 Rhodes™ dinner rolls or 6 Rhodes Texas™ Rolls, thawed to room temperature shopping list
- 4 cups shredded hashbrown potatoes shopping list
- 1 cup chopped onion shopping list
- 1/4 cup butter shopping list
- salt and pepper to taste shopping list
- 4 ounce can chopped green chilies shopping list
- 1/2 cup sour cream shopping list
- 10 eggs, well beaten shopping list
- 1 1/2 cups grated sharp cheddar cheese shopping list
- 1/4 cup chopped cilantro shopping list
- taco sauce, salsa or sour cream, if desired shopping list
How to make it
- 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. S
- erve warm with taco sauce or salsa and sour cream, if desired.
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