Time
15 min
Serving
4 persons
Calories
439
A hearty, stick-to-your-ribs bean, hash browns, and egg breakfast tostada that is simple to prepare. Top with additional salsa if desired.
Ingredients
- tostada shells: 4 piece
- black beans: 1 can (15.25 ounce can, drained)
- prepared salsa: 0.25 cup
- prepared guacamole: 0.5 cup
- vegetable oil: 2 Tbsp
- frozen hash brown patties: 4 piece
- eggs: 4 piece
- cheddar cheese: 0.5 cup (shredded)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Divide tostada shells between 4 plates.
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Place beans in a bowl. Add salsa and stir to combine. Divide mixture between the tostada shells. Place a dollop of guacamole on top of each bean mixture.
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Heat oil in a large skillet over medium-high heat. Place frozen hash brown patties in the skillet and cook 3 minutes. Flip and cook 3 minutes more. Transfer patties to a paper towel-lined plate.
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In the same skillet, crack eggs and cook for 2 minutes. Flip and cook 2 minutes more, or until desired doneness.
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Place a hash brown patty on top of each tostada, pressing down in the guacamole so it sticks. Top each patty with shredded cheese and a fried egg. Season with salt and pepper. Breakfast Tostadas.
