A special Father’s Day breakfast or brunch that’s easy on mom.
Rhodes: Potatoes & Cheese Bruncheros
9 Rhodes™ Dinner Rolls or 6 Rhodes Texas™ Rolls, thawed to room temperature
4 c. shredded hashbrown potatoes
1 c. chopped onion
1/4 c. butter
salt and pepper to taste
4 ounce can chopped green chilies
1/2 c. sour cream
10 eggs, well beaten
1 1/2 c. grated sharp cheddar cheese
1/4 c. chopped cilantro
taco sauce, salsa or sour cream, if desired
Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into
a 13-inch circle or 10×14-inch rectangle. Place in a sprayed 12-inch deep dish pizza
pan or 9×13-inch pan and cover with sprayed plastic wrap. Let rise 15 minutes. Remove
wrap and poke with fork several times to prevent bubbles from forming. Bake at 350°F
12 minutes.
While crust is baking, in a large frying pan brown potatoes and onions in butter. Salt and
pepper to taste. Spread chilies and sour cream on top of potatoes and mix together. In
another frying pan, scramble eggs until just barely set. Salt and pepper to taste. Then,
layer eggs on baked crust followed by potato mixture. Sprinkle cheese and cilantro on
top. Bake at 350°F 10 more minutes. Serve warm with taco sauce or salsa and sour
cream, if desired.
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