Southwest Tex-Mex Haystacks | Blue Rhino Razor Outdoor Griddle

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MAKES 6 - ADJUST AS NEEDED
2/3 cup sour cream
3 thinly sliced green onions
2 tablespoons oil-packed sun-dried tomatoes, chopped
2 tablespoons minced fresh cilantro, optional
2-1/2 teaspoons Tex-Mex seasoning, divided
1 package (3-1/2 cups) refrigerated shredded hash brown potatoes
1/2 cup panko bread crumbs
1/3 cup shredded Mexican cheese blend
1/4 teaspoon salt
5 tablespoons canola oil, divided
6 large eggs
1/2 cup salsa
4 cooked bacon strips, coarsely chopped
Finely chopped green onions, optional

Combine sour cream, green onions, sun-dried tomatoes, cilantro, and 1/2 teaspoon Tex-Mex seasoning; set aside.
Squeeze hash brown potatoes dry with paper towel to remove excess liquid. In a large bowl, combine potatoes, bread crumbs, cheese, salt and remaining Tex-Mex seasoning.
On an electric griddle, heat 3 tablespoons oil over medium-high heat. Drop potato mixture into oil; press to flatten slightly. Fry, adding oil as needed, until crisp and golden brown, 5-7 minutes. Drain on paper towels; keep warm.
On same griddle, heat remaining oil over medium heat. Break eggs, one at a time, onto griddle. Reduce heat; cook until whites are set and yolks have begun to thicken. Flip eggs if desired; cook to desired doneness.
To assemble, top each potato patty with an egg, salsa, bacon and sour cream mixture. If desired, sprinkle with green onions.


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