Recipe for Potatoes & Cheese Bruncheros

Ingredients

6 Rhodes Bake-N-Serv Rexas rolls, thawed and risen
1 12-oz bag frozen, shredded hashbrown potatoes
1 cup shopped onion
1/4 cup butter
salt and pepper to taste
1 4-oz can chopped green chilies
1/2 cup sour cream
10 eggs, well beaten
1 1/2 cups grated cheddar cheese
taco sauce, salsa or sour cream, if desired

Instructions

Roll out rolls to fit a 12-inch deep-dish pizza pan or a 9x3-inch pan. Place rolled out dough in pan sprayed with non-stick cooking spray and cover with sprayed plastic wrap. Leg rise 15 minutes. Remove wrap and bake at 350F 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 potato mixture. Spread chilies and sour cream on top of potatoes Sprinkle cheese and cilantro on top. Bake at 350F 10 more minutes. Serve warm with taco sauce or salsa and sour cream if desired.





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