A delightful Tex-Mex inspired breakfast dish combining crispy potato stacks, perfectly cooked eggs, and flavorful toppings.
Combine the shredded potatoes, salt, cumin, chili powder, breadcrumbs, and cheese in a mixing bowl.
Ensure the potatoes are well-drained to avoid excess moisture in the mixture.
Heat the vegetable oil in a skillet over medium heat. Form the potato mixture into four equal portions and place them in the skillet. Cook until golden brown on both sides.
Press the potato stacks gently with a spatula to ensure even cooking.
In a non-stick skillet, cook the eggs sunny-side-up to your preferred doneness.
Cover the skillet with a lid to help cook the egg whites evenly.
Mix the sour cream, cilantro, sun-dried tomatoes, and scallion whites in a small bowl.
Chill the topping in the refrigerator for a refreshing contrast to the warm stacks.
Assemble each stack by placing a potato stack on a plate, topping with an egg, a dollop of the sour cream mixture, salsa, and a slice of bacon.
Garnish with additional cilantro or scallion greens for a vibrant presentation.
