By Tara Bench
Our take on huevos rancheros! Serve topped with greens, salsa, avocado, cilantro, and crumbled queso blanco.
Work: 40 minutes
Total: 40 minutes
3 cups frozen hash browns, thawed
1 cup canned black beans, rinsed
3/4 teaspoon each ground cumin and dried oregano
1/2 teaspoon each chili powder and kosher salt
1/2 cup finely chopped onion
1 small jalapeno, seeds discarded, finely chopped
1 egg, beaten
6 fried eggs
1. Pulse hash browns and black beans in food processor until mixed but chunky (about 10 pulses). Combine with cumin, oregano, chili powder, salt, onion, jalapeno, and egg. Form mixture into 6 half-inch-thick patties and spray each side generously with cooking spray.
2. Heat a griddle or large nonstick skillet over medium heat and cook patties about 5 minutes on each side (if using a skillet, work in batches). Keep on a baking sheet in a warm oven until ready to serve.
3. Serve hash browns with fried eggs and desired toppings.
Per serving: 205 calories, 6.5g total fat, 2g sat fat, 369mg sodium, 26g carbs, 247mg chol, 12g protein, 4g fiber