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Southwest Breakfast Potato Benedict

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Cuisine: American

Dish

Breakfast/Brunch

Prep Time

30 Mins

Cook Time

30 Mins

Serving

Serves 4

Description

Oaxaca cheese crusted black bean mashed potato cakes over a hot sauce crema, topped with soft scrambled eggs garnished with fresh chopped cilantro serve with a tangy corn salsa.

Ingredients

  • 2 cups (500 g) Mashed Potatoes
  • 1 cup (172 g) Black Beans (cooked/canned)
  • 2 cups (240 g) Oaxaca Cheese (grated) (May substitute Oaxaca cheese for grated pepper jack or mozzarella)
  • 4 each (176 g) Eggs
  • 1 cup (254 g) Prepared Pico de Gallo
  • ½ cup (82 g) Frozen Yellow Corn
  • ½ cup (8 g) Cilantro (chopped)
  • 1 cup (236 ml) Sour Cream
  • ¼ cup (59 ml) Hot Sauce

Preparation

  1. Gather all ingredients and equipment.
  2. Drain and rinse cooked black beans using a strainer. Shake off excess water. In a medium size bowl, add mashed potatoes, black beans, and mix until black beans are evenly distributed in mashed potatoes. Then form into ¼ cup patties. In a nonstick frying pan or skillet, on medium high heat, scoop ¼ cup of grated cheese and melt, then place mashed potato cake on top melted cheese. When cheese has formed into a crust or turn golden brown remove and set aside encrusted mashed potato cake, cheese crust side up.
  3. In a frying pan, on medium high heat, scramble eggs. Set aside.
  4. In a medium bowl, add prepared Pico de Gallo and thawed corn and mix until combined. Set aside.(Optional) Roast corn in a dry cast iron skillet on high heat to char corn for extra roasted flavor.
  5. In a small bowl, pour sour cream and hot sauce and mix until combined, and set aside.
  6. To assemble, per plate, lay hot sauce crema on plate, lay 2 mashed potato cakes on top, scoop scramble eggs and garnish with chopped cilantro and lay corn salsa beside mashed potato cakes.

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Nutrition Facts Per Serving

Calories

520

Fat

27g

Sodium

1620mg

Cholesterol

220g

Vitamin C

14.91mg

Carbohydrates

41g

Fiber

4g

Protein

29g

Potassium

569mg

Sugar

9g

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