Mexi-potato Breakfast Tostada With Bacon

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 cups simply potatoes® shredded hash browns
• 2 cups grated cheddar cheese, loosely packed
• olive oil flavored cooking spray
• 8 eggs
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 2 slices bacon, chopped and cooked until crispy
• 1/4 cup diced red bell pepper
• 1/4 cup sliced green onion
• cilantro leaf (to garnish)

Recipe

• 1 preheat an over to 425°f place a silpat or other silicone liner on a cookie sheet and spray with olive oil. for each of the 4 servings, place 1/4 cup simply potatoes shredded hash browns in each quarter of the silicone liner. spread out each pile of potatoes so that they are flat, about 5 inches in diameter. place 1/4 cup cheese on top of each, and spread out evenly. bake in the oven until golden brown on the edges, about 15 minutes.
• 2 meanwhile in a medium bowl, whisk the eggs with the cumin, salt and 2 tablespoons water. heat a medium nonstick frying pan to medium and spray with olive oil. cook the scrambled eggs until done to your liking.
• 3 to serve, place each potato disk on a plate, then top with 1/4 of the eggs. garnish each serving with the cooked bacon, red bell pepper, green onion and cilantro sprigs.