Sunny-Side Hashbrown Breakfast Stacks

Serves 2 · 15–20 minutes

Ingredients

• 2 frozen hashbrown patties, cooked until crisp

• 2 large eggs

• 1 cup mixed greens

• 1 cup cherry tomatoes, halved

• 3–4 tbsp salsa roja (or your favorite red salsa)

• ¼ cup cotija cheese, crumbled

• Salt & freshly cracked black pepper, to taste

• Olive oil or butter, for frying

Instructions

1. Build the Salad Base

• Divide mixed greens between two plates.

• Add cherry tomato halves around the greens.

2. Cook the Hashbrowns

• Air-fry, bake, or pan-fry the hashbrown patties until deeply golden and crispy.

• Place one crispy hashbrown on top of each plate of greens.

3. Fry the Eggs

• Warm a skillet over medium heat with a bit of oil or butter.

• Fry eggs sunny-side up until whites are set and yolks are bright and runny.

• Season with salt and freshly cracked pepper.

4. Assemble

• Gently place one egg over each hashbrown.

• Spoon salsa over the top.

• Finish with a generous sprinkle of crumbled cotija and more pepper.

Optional Extras

• Avocado slices

• Hot sauce

• Cilantro

• Lime juice

• Substitute greens for arugula for more peppery flavor