Mexican Potato Stack
This mexican potato stack recipe is a quick and hearty breakfast only using 5 ingredients.
Servings 4 servings
Ingredients
- 24 oz package Simply Potatoes Traditional Mashed Potatoes other leftover homemade mashed potatoes equal to 2 1/2 cups
- 15 oz can seasoned black beans or plain and season to your liking
- 4 eggs
- 1 avocado peeled, pitted and sliced
- salsa
Instructions
- Heat the mashed potatoes according to manufacturer instructions.
- Heat a large skillet over medium-high heat and spray with cooking spray. Portion the hot mashed potatoes into 4 patties. Press lightly to flatten. Cook until browned and crispy, about 5 minutes. Flip and repeat on the other side for another 5 minutes.
- While the potato pancakes are cooking, heat black beans until warm, set aside.
- In another skillet, fry eggs to your liking.
Assembly:
- Place the potato pancake on a plate and top with black beans, avocado slices, an egg and drizzle with your favorite salsa. Serve immediately.
Nutrition
Calories: 691kcal | Carbohydrates: 82g | Protein: 18g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 1056mg | Potassium: 1612mg | Fiber: 16g | Sugar: 3g | Vitamin A: 324IU | Vitamin C: 30mg | Calcium: 92mg | Iron: 4mg
