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Source: Rhodes Bake-N-Serv

Potato & Cheese Bruncheros
A magnificent brunch entree that will be enjoyed by everyone!
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Serves: 8
Prep Time: 30 minutes
Cook Time: 20 minutes
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6 Rhodes Texas™ rolls, thawed and risen
12 oz frozen shredded hashbrowns
1 cup chopped onion
1/4 cup butter
salt, to taste
pepper, to taste
4 oz can chopped green chilies
1/2 cup sour cream
10 eggs, well beaten
2 cups grated sharp cheddar cheese
1/4 cup chopped cilantro
taco sauce, if desired
salsa, if desired
sour cream, if desired




Roll out rolls to fit a 12-inch deep-dish pizza pan or a 9x13-inch pan. Place rolled out dough in sprayed pan and cover with sprayed plastic wrap. Let rise 15 minutes. Remove wrap and 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. In another frying pan, scramble eggs until just barely set. 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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