Creative Meals for Today's Cook

Hash Brown Breakfast Tostada

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Hey everyone!  I hope you had a great week.  Our big giveaway has come to an end and I wanted to thank all of you who entered, everyone who has subscribed, and those that just stopped by to check out our blogs. It was an absolute pleasure teaming up with talented bloggers such as: Cooking LSL, Culinary Ginger,  Culinary Hill,  Omnivore’s Cookbook, RecipeTin Eats, and Scrummy Lane, to bring you this amazing giveaway opportunity.  I’m pleased to announce that we have a winner – drum roll, please…. Mayeshree N.!!! Please join me in congratulating her!   Breakfast Tostada Hashbrowns   So let’s celebrate!  The weekend is almost here and that calls for a great breakfast!  This Hash Brown Breakfast Tostada came to be through a bit of a circuitous route.  Originally I had planned to make a breakfast burrito – hash browns, bacon, scrambled eggs, wrapped up in a flour tortilla and topped with salsa verde and cheese.  Sounds good, right?     Breakfast Tostada Pin1   Except everyone and their mother seems to have a breakfast burrito recipe. I wanted to make something different, something out-of-the-box.  I racked my brain with various ideas, but I always kept coming back to hash browns as a main component.  Then I thought of using hash browns as a vehicle for food, a.k.a. a tostada, and the Hash Brown Breakfast Tostada was born!   Breakfast Tostada Recipe Banner1   Crispy-golden hash browns, topped with delicious chorizo, a fried egg, fresh pico de gallo, sliced avocado, and queso fresco – this is a dish that will get you going in the morning!    

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Hash Brown Breakfast Tostada
Author: 
Recipe type: Breakfast
Serves: 2
 
Ingredients
  • 2 vine ripened tomatoes, diced
  • ¼ of a sweet onion, diced
  • 1 jalapeno, diced
  • 1 lime, juiced
  • 2 tablespoons fresh cilantro, finely chopped
  • ¼ teaspoon kosher salt
  • a few cracks of freshly ground black pepper
  • 8 ounces chorizo
  • 1 potato
  • 5 tablespoons unsalted butter, divided
  • 2 eggs
  • 1 avocado, sliced
  • 2 ounces queso fresco
Instructions
  1. To make the pico de gallo, combine the first 7 ingredients in a medium-sized bowl. Stir well, cover, and refrigerate until ready to use.
  2. Remove the casings from the chorizo and add to a skillet over medium-high heat. Cook for 4-5 minutes, stirring occasionally. Turn off the heat and cover to keep warm.
  3. Peel the potato. Place a clean tea towel on the counter and shred the potato onto the towel, using the largest holes of the grater. Bundle up the ends of the towel and wring out as much moisture from the potatoes as possible. (Once peeled and grated, don't let them sit too long as they will begin to turn brown).
  4. In a non-stick skillet, melt 1 tablespoon of butter over medium-high heat (see note below). Add half of the shredded potatoes and spread out to a 6-inch circle. Use a wide, flat spatula to press down firmly on the potatoes. (There is no need to season the hash browns as the chorizo will be salty enough for the completed dish). Reduce the heat to medium and continue cooking, pressing down with the spatula occasionally. Cook for 4 -5 minutes or until golden-brown and crisp. Carefully transfer to a plate, cooked side down and add another tablespoon of butter to the skillet. Once the butter has melted, turn the hash brown back into the pan and cook the other side, pressing it down with a spatula. (If a piece breaks off, just press it back into place). Cook for 3 - 4 minutes until golden-brown and crisp. Transfer the hash brown to a plate and cook the other half of the shredded potatoes in the same manner.
  5. In a non-stick skillet over medium heat, add the last tablespoon of butter. Once the butter has melted, crack the eggs into the skillet and immediately cover the pan with a lid. Cook until the egg white is cooked through and the egg yolk is barely set, approximately 5 minutes.
  6. Top each hash brown with chorizo, an egg, pico de gallo, sliced avocado, and crumbled queso fresco. Serve immediately and enjoy!
Notes
If you have an extra skillet on-hand, I like to cook both hash browns at the same time to expedite the process.

 

Comments

  2. You have the best. Taste. Ever. Now THIS is a creative breakfast! Something a little different and yet everyday ingredients. YUM!! I love that I get so many ideas from your blog!!

    • You always say the sweetest, most sincere things, Nagi 🙂 I actually had you in mind when I was making the hash browns, knowing that you’re the self proclaimed ‘carb queen’! 😉

    • Thanks, Alice! I’m so with you on the egg thing! It’s like the Portlandia version of ‘put a bird on it’ 😉

    • Me too, Thao! I’m so glad you like the recipe and I totally agree with you about what an egg brings to a dish 🙂

  9. Such a genius idea, Kathleen! Looks like your brain-wracking definitely paid off!
    You’ve combined some of my favourite ingredients here, and I’m pretty sure having this for brekky would set me up for the rest of the day!

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