Southwestern Breakfast Stack

Southwestern Breakfast Stack: hash browns, cheese, bacon, chili, and a fried egg

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For each stack you will need:

  • 1 frozen hash brown patty
  • 3 pieces bacon (you could use less if you’re not weaving the bacon together)
  • 1 slice cheese (cheddar, monteray jack or your favorite)
  • 1 fried egg
  • 1 hatch green chili (I used canned, but fresh, roasted would be awesome!)
  • heaping spoonful of guacamole
  • Optional: garnish with chopped cilantro and salsa


  1. Preheat oven to 400°
  2. Cut bacon in half. On parchment lined baking sheet, weave bacon pieces. Place frozen hash brown patty on baking sheet next to the bacon. Bake until bacon is cooked and hash browns have crisped up, about 15-20 minutes. Flip the hash brown patty half way through cooking.
  3. To serve, layer hash brown patty, slice cheese, bacon, green chili, guacamole and top with a fried egg. Garnish with chopped cilantro and a spoonful of salsa.


To weave the bacon, lay 3 half pieces of bacon on a parchment lined baking sheet next to each other vertically. Fold the middle piece a third of the way back. Lay one half piece of bacon horizontal. Fold the middle piece down over the horizontal piece. Now fold back the two outside pieces. Lay another piece of bacon down horizontal. Fold those 2 pieces back down over the horizontal piece. Repeat process.