Santa Fe Potato Breakfast Stack
Layers of hashbrowns, chili, salsa, and scrambled eggs stacked into a breakfast dish and topped with sour cream and guacamole.
Serving size: See instruction #4 for for full serving size information
Instructions
| Ingredient | Quantity | Instructions |
|---|---|---|
| Golden Grill™ Russet Premium Hashbrown Potatoes | 1 carton | Grill potatoes as directed. |
| Quick-Start® Home Style Chili | 2 bag | Prepare chili as directed, with next 2 ingredients. |
| Ground beef | 2 lb. | |
| Salsa, commercially prepared | 2 qt. | In mixing bowl, combine next 2 ingredients. Strain salsa to remove excess liquid. |
| Eggs, scrambled | 48 | For each serving: Portion 1/3 cup hasbrowns on plate; portion #10 scoop of chili over hashbrowns; top with additional 1/3 cup hashbrowns; add #20 scoop scrambled eggs and heaping 1 oz. ladle of salsa. If desired, serve with sour cream and guacamole. |
| Green chiles, canned, chopped | 2 cup | |
| More Ideas to Build On • When eggs are cooked to order, build the breakfast stack without eggs and serve topped with the guest's choice of scrambled, fried, or poached eggs. • Promote the concept as a Huevos Rancheros Bar and offer a variety of Southwestern toppings and condiments. • Assemble a full-size steamtable pan: Divide potatoes in half. Place half evenly in pan. Pour 10 cups chili over potatoes. Layer remaining potatoes on top of chili. Place scrambled eggs over potatoes. Cut pan 4 by 6 into 24 servings. For each serving: Plate approximately 9 oz. potato/egg/chili mixture; top with 1 1/2 oz. salsa. • Substitute Southwest Chicken Chili for menu variety. |
Nutritional Information Per Serving
| Calories — 267 KCAL | Protein — 11.4 g | Fat — 16.7 g |
| Carbs — 16.1 g | Iron — 1.9 mg | Sodium — 515 mg |
| Potassium — 149 mg | Zinc — 1.20 mg | Vitamin A — 406 IU |
| Riboflavin — 0.26 mg | Niacin — 1.1 mg | Calcium — 83 mg |
| Cholesterol — 203 mg | Vitamin B6 — 141 mcg | Vitamin B12 — 0.93 mcg |
| Thiamine — 0.04 mg |