After my in-laws began affectionately referring to me as a Yankee, I decided I had to learn to make some Mexican dishes. These are super easy and make my Tex-Mex-loving family happy—
Ingreadient:
- 5 cups frozen shredded hash brown potatoes (about 15 ounces)
- 1 cup refried beans
- 1/4 cup salsa
- 2 naan flatbreads, halved
- 4 large eggs
- 1/2 cup shredded cheddar cheese or Mexican cheese blend
- Additional salsa, optional
Direction:
- Cook potatoes according to package directions for stovetop.
- Meanwhile, in a microwave-safe bowl, mix beans and salsa. Microwave, covered, on high until heated through, 1-2 minutes, stirring once. In a large skillet, heat naan over medium-high heat until lightly browned, 2-3 minutes per side; remove from pan. Keep warm.
- Coat same skillet with cooking spray; place over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired.
- To serve, spread bean mixture over naan. Top with potatoes, eggs and cheese. If desired, serve with additional salsa.
