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6 Texas-style biscuits, thawed and risen
1-12 oz bag frozen, shredded hashbrown potatoes
1 c chopped onion
1/4 c butter
Salt and pepper to taste
1 4-oz can chopped green chilies
1/2 c sour cream
10 eggs, well beaten
1 1/2 c grated cheddar cheese
1/4 c chopped cilantro
taco sauce, salsa or sour cream, if desired

Roll out rolls to fir a 12-inch deep-dish pizza pan or a 9x13 inch pan. Place rolled out dough in pan sprayed with non-stick cooking spray and cover with sprayed plastice wrap. Let rise 15 minutes. Remove wrap and bake at 350 degrees for 12 minutes.

While crust is baking, in a large frying pan, brown potatoes and onions in butter. Salt and pepper to taste. Set aside. In another frying pan, scramble eggs until just barely set. Then, layer eggs on baked crust followed by potatoe mixture. Spread chilies and sour cream on top of potatoes. Sprinkle cheese and cilantro on top. Bake at 350 degrees 10 more minutes. Serve warm with taco sauce or salsa and sour cream, if desired.