Potatoes and Cheese Bruncheros


prep 0:15       total 0:22


4 to 8 servings



9 Rhodes™ Dinner Rolls or
6 Rhodes Texas™ Rolls, thawed to room temperature
4 cups shredded hash brown potatoes
1 cup chopped onion
4 cups butter

salt and pepper to taste

4 oz. can chopped green chilies
2 cups sour cream

10 eggs, well beaten
1 1/2 cups grated sharp cheddar cheese

1/4 cup 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 10x14-inch rectangle. Place in a sprayed 12-inch deep dish pizza pan or 9x13-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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