Hash Brown Tostadas

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 4 servings
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Black Bean Salsa:

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 


Special equipment:
a waffle iron
  1. 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.
  2. For the tostadas: Preheat a waffle iron.
  3. 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.
  4. 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.
  5. 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.