Crispy Hash Brown Breakfast Tostadas with Black Beans & Avocado

Serves 4 · 12 min prep · 25 min cook

Ingredients

• 3 cups frozen shredded hash browns
• 8 small corn tortillas
• 1 can (15 oz), drained and rinsed black beans
• 4 large eggs
• 1 large, sliced ripe avocado
• 1/3 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1, cut into wedges lime
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 3 tbsp neutral oil
• to taste salt and black pepper
• for serving hot sauce

Instructions

1. 1Preheat the oven to 425°F. Toss the frozen hash browns with oil, chili powder, garlic powder, salt, and several grinds of black pepper on a large rimmed baking sheet. Spread into a thin even layer.
2. 2Bake the hash browns 18–22 minutes, flipping halfway, until deeply golden and shatteringly crisp at the edges. Remove and keep warm.
3. 3While the potatoes bake, brush both sides of the corn tortillas lightly with oil. Arrange on a second baking sheet and bake 6–8 minutes, flipping once, until golden and rigid like tostada shells.
4. 4Warm the black beans in a small saucepan over medium heat with a splash of water and salt for 4–5 minutes until hot and slightly saucy; mash a few beans with a fork for creaminess.
5. 5Heat the remaining oil in a large nonstick skillet over medium heat. Crack in the eggs and cook sunny-side up or over-easy 2 1/2–3 minutes until whites are set and yolks remain runny; season with salt and pepper.
6. 6To assemble, place two crisp tortillas on each plate. Spoon a layer of warm black beans over each, then pile on a generous mound of crispy hash browns.
7. 7Top each tostada with a fried egg, avocado slices, crumbled cotija, and chopped cilantro. Squeeze fresh lime over everything and finish with hot sauce. Serve immediately while the shells and potatoes are still crunchy.