Mexican Hash Brown Stack Recipe
Recipe By A Beautiful Plate
Mexican hash brown stack. Crispy potato topped with sunny-side eggs, homemade pico de gallo, avocado, and queso fresco cheese
4.2
21 Rating -
Rate
Eggdiet
1hr total
30minsPrep
30minsCook
1hr total
30m.Prep
30m.Cook
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ingredients serve
serve1
Add to Shopping ListIngredients for Mexican Hash Brown Stack Recipe
- 1-1.50 Medium vine ripened tomatoes cored, de seeded and diced
- 0.13 cup A finely chopped red onion about a1/4 of a medium onion
- 0.13 cup A packed fresh cilantro leaves roughly chopped
- 1/2 tablespoon Finely diced jalapeno pepper
- 1/2 tablespoon Fresh lime juice
- As required Kosher salt to taste
- As required Freshly ground black pepper
- 0.13 pound 1a russet potatoes roughly 1 small russet potato per serving
- As required Kosher salt
- As required Freshly ground pepper
- As required Canola or avocado oil for cooking
- 1-2 Large eggs
- 1/4 A ripe avocado thinly sliced
- 1 ounce Queso fresco or cotija cheese crumbled
- As required Fresh cilantro leaves for garnishing
Nutrition
value
value
272
calories per serving
13 g Fat19 g Protein18 g Carbs7 g FiberOther
Current Totals
- Fat13g
- Protein19g
- Carbs18g
- Fiber7g
MacroNutrients
- Carbs18g
- Protein19g
- Fiber7g
Fats
- Fat13g
Vitamins & Minerals
- Calcium235mg
- Iron4mg
- Vitamin A2532mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9133mcg
- Vitamin B120mcg
- Vitamin C79mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium85mg
- Manganese< 1mg
- Phosphorus311mg
- Selenium38mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By A Beautiful Plate