Like delightful breakfast bundt cakes, these hashbrown breakfast donuts will have you jumping out of bed!
2 large russet potatoes, shredded
2 cups cheddar cheese, shredded
1/2 cup bacon, cooked and chopped
1/2 cup green onion, chopped
1 tablespoon olive oil
2 teaspoons salt
2 teaspoons pepper
6 eggs, poached
1/2 cup queso sauce
2 tablespoons parsley, minced
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Preheat oven to 400 degrees.
Spray donut pan with cooking spray. In a large bowl, add potatoes, cheese, bacon, green onions, olive oil, salt and pepper. Mix until combined. Fill each donut hole with mixture, filling it up to the top and pressing it in.
Bake 15 to 20 minutes until golden brown. Top with poached egg, queso and parsley.