Name: Hash Brown Tostadas
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: One 15-ounce can black beans, drained; One 4-ounce jar diced pimentos, drained; 1 lime, zested and juiced; 1/2 small red onion, diced; A sprinkle of chopped fresh cilantro; Kosher salt; One 30-ounce bag frozen hash browns, thawed; 1 cup grated pepper jack cheese; 4 tablespoons (1/4 cup) butter, melted; Kosher salt and freshly ground black pepper; Nonstick cooking spray, for the waffle iron; Butter, for frying; 4 large eggs; 1/2 cup store-bought guacamole; 1/2 cup store-bought salsa; 4 tablespoons sour cream; Hot sauce, to taste

Directions

Special equipment:

a waffle iron

For the black bean salsa: Toss together the black beans, pimentos, lime zest and juice, onion, cilantro and salt to taste in a bowl. Set aside.
For the tostadas: Preheat a waffle iron.
Mix the hash browns with the pepper jack, butter and salt and pepper to taste in a large bowl. Spray the waffle iron with cooking spray. Scoop a generous cup of the hash brown mix into each well of the waffle iron and cook until well browned and crispy, about 5 minutes. Set aside, keeping covered with a towel to keep warm.
For the toppings: Place a nonstick skillet over medium heat and add some butter. When melted, fry the eggs sunny-side up until the whites are set, about 3 minutes.
Place a hash brown tostada onto a plate and top with a fried egg. Spoon over some black bean salsa along with some guacamole, salsa, sour cream and a drizzle of hot sauce, then dive in.

On Tonight

Hash Brown Tostadas

Black Bean Salsa:

Tostadas:

Toppings:

Special equipment: