Hash Brown Tostadas
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 4 servings
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- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 4 servings
Ingredients
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
Tostadas:
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
Toppings:
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.
