Recipe Ingredients
- 1 tablespoon olive oil
- 1 (20-ounce) package Simply Potatoes refrigerated hash brown potatoes
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon dried Mexican oregano
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 2 cups grape tomatoes, halved
- 1 to 2 jalapenos, seeded and chopped
- 1/2 red onion, chopped
- 1 lime, juiced
- 6 slices bacon * See Cook’s Notes
- 4 Eggland’s Best eggs *
- 2 tablespoons chopped fresh cilantro
Recipe Directions
- Preheat oven to 400 degrees F.
- Lightly oil a baking sheet (or coat with nonstick spray).
- In a large bowl, combine the hash brown potatoes, butter, oregano, cumin, chili powder, garlic powder, salt, and pepper. Toss with tongs to combine.
- Spread potatoes in an even layer on the baking sheet.
- Place into oven and bake until the edges begin to brown, about 20-25 minutes.
- Meanwhile, in a medium bowl, combine the tomatoes, jalapeno, onion, lime juice, and salt. Set aside.
- Remove baking sheet from the oven and create 4 wells. Add bacon slices and eggs, gently cracking the eggs into a small bowl, then pouring into each well. Season with salt and pepper.
- Place into oven and bake until the egg whites have set and the yolks cooked to the desired firmness.
- Serve immediately, garnished with fresh salsa and cilantro
