Potatoes and Cheese Bruncheros

Name: Potatoes and Cheese Bruncheros
Yield: 8
Ingredients: 9 Rhodes™ Dinner Rolls or 6 Rhodes Texas™ Rolls, thawed to room temperature; 4 cups shredded hashbrown potatoes; 1 cup chopped onion; 1/4 cup butter; salt and pepper to taste; 4 ounce can chopped green chilies; 1/2 cup 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

Potatoes and Cheese Bruncheros was pinched from <a href="http://www.rhodesbread.com/recipes/view/1688" target="_blank">www.rhodesbread.com.</a>

"A taste of Mexican flavor combined with your favorite hash browns makes this recipe a delicious twist on the standard breakfast fare...."

INGREDIENTS

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9 Rhodes™ Dinner Rolls or 6 Rhodes Texas™ Rolls, thawed to room temperature

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4 cups shredded hashbrown potatoes

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1 cup chopped onion

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1/4 cup butter

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salt and pepper to taste

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4 ounce can chopped green chilies

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1/2 cup sour cream

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10 eggs, well beaten

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1 1/2 cups grated sharp cheddar cheese

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1/4 cup chopped cilantro

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taco sauce, salsa or sour cream, if desired

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