• Cooking Time: 22 mins
  • Servings: 8
  • Preparation Time: 15 mins


A taste of Mexican flavor combined with your favorite hash browns makes this recipe a delicious twist on the standard breakfast fare.

Source: RhodesBread.com

Video Instructions: Youtube.com


  • 9 Rhodes™ Dinner Rolls or 6 Rhodes Texas™ Rolls, thawed to room temperature
  • 4 cups shredded hashbrown potatoes
  • 1 cup chopped onion
  • 1/4 cup butter
  • salt and pepper to taste
  • 4 ounce can chopped green chilies
  • 1/2 cup sour cream
  • 10 eggs, well beaten
  • 1 1/2 cups grated sharp cheddar cheese
  • 1/4 cup chopped cilantro
  • taco sauce, salsa or sour cream, if desired


  • Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 13-inch circle or 10x14-inch rectangle.
  • Place in a sprayed 12-inch deep dish pizza pan or 9x13-inch pan and cover with sprayed plastic wrap. Let rise 15 minutes.
  • Remove wrap and poke with fork several times to prevent bubbles from forming.
  • Bake at 350°F 12 minutes.
  • While crust is baking, in a large frying pan brown potatoes and onions in butter.
  • Salt and pepper to taste.
  • Spread chilies and sour cream on top of potatoes and mix together.
  • In another frying pan, scramble eggs until just barely set.
  • Salt and pepper to taste.
  • Then, layer eggs on baked crust followed by potato mixture.
  • Sprinkle cheese and cilantro on top.
  • Bake at 350°F 10 more minutes.
  • Serve warm with taco sauce or salsa and sour cream, if desired.

Website Credit: http://www.rhodesbread.com/recipes/view/1688

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