Southwest Breakfast Potato Benedict
Southwest Breakfast Potato Benedict
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 Mashed potatoes
- 1 Cup Black beans
- 2 Cups Oaxaca cheese
- 4 Eggs
- 1 Cup Prepared Pico de Gallo
- 1/2 Cup Frozen yellow corn
- 1/2 Cup Cilantro
- 1 Cup Sour cream
- 1/4 Cup Hot sauce
Instructions
- Gather all ingredients and equipment.
- 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.
- In a frying pan, on medium high heat, scramble eggs. Set aside.
- 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.
- In a small bowl, pour sour cream and hot sauce and mix until combined, and set aside.
- 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.
Nutrition
Calories: 520kcalCarbohydrates: 41gProtein: 29gFat: 27gCholesterol: 220mgSodium: 1620mgPotassium: 569mgFiber: 4gSugar: 9gVitamin C: 14.91mg