Southwest Egg On Hash Brown “Toast”

Prep Time: 15 mins | Cook Time: 15 mins | Course: Breakfast | Serves: 4

Love a good egg and hash brown breakfast? I sure do!!! This southwest style egg on hash brown “toast” is topped with your favorite breakfast taco toppings stacked beautifully. Inspired by Judy of I’m Bored - Lets Go https://www.imbored-letsgo.com/southwestern-breakfast-stack/ 

4 frozen hashbrowns (I find at Trader Joe’s)

1 Tbsp olive oil

4 eggs, steam-set or fried your favorite way

4 slices pepper jack, cheddar cheese, or favorite

1 avocado sliced or mashed into guacamole

1 tomato, diced

2 green onions, slices

¼ cup cilantro, chopped

4 oz sliced black olives

Garnish with sour cream, and salsa

Thaw the hash browns for about 30 seconds in the microwave. Heat olive oil in a skillet over medium high heat. Cook hash browns for about 1 minute per side or until golden and crispy. Top with pepperjack cheese and allow to melt, remove to a serving plate. Fry eggs with salt and pepper to your liking and place on top of the hash browns. Top with guacamole, tomato, green onion, cilantro, black olives, salsa, and sour cream to serve.