An easy to make breakfast tostada with beans, hash browns, and eggs that is filling and sticks to your ribs. If desired, put more salsa over top.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 tostadas |
Ingredients
- 4 tostada shells
- 1 (15.25 ounce) can black beans, rinsed and drained
- ¼ cup prepared salsa
- ½ cup prepared guacamole
- 2 tablespoons vegetable oil
- 4 frozen hash brown patties
- 4 eggs
- ½ cup shredded Cheddar cheese
- salt and ground black pepper to taste
Instructions
- Divide tostada shells between 4 plates.
- 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.
- 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.
- In the same skillet, crack eggs and cook for 2 minutes. Flip and cook 2 minutes more, or until desired doneness.
- 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.