Southwest Hashbrown Tostadas

I love me a good tostada. It all started a couple years back, when I made my original tostada. And I haven’t stopped tostada-ing since.

This one, however, brings a twist to the original: instead of using an actual tostada, it uses a hashbrown base, made using (you guessed it!) the ever-amazing spiralizer.


There are two semi-annoying things about this recipe (I know, I know — I made it.)

1.) It uses multiple kitchen gadgets and pots and pans. I’m a simple gal, so this is typically not my style. But here, it’s worth it. Because tostada! 

2.) You have a ton of leftover “southwest” topping from the cans of beans, tomatoes and green chiles. I typically hate recipes that ask you for a “half can” of something, because then it’s like, what do you do with the rest? Well, lucky for you, I’ve got ideas! Here are a few:



The tostadas are fairly small (each is topped with one egg,) so if you’re hungry, double the recipe. Dan was all, “Was that an appetizer?”

Sorry, kid. It’s bathing suit season. #tostadas4life

Southwest Hashbrown Tostadas

Makes 4 small tostadas; serves 2


Two small Yukon Gold potatoes, peeled
2 tablespoons olive oil
Salt and pepper, to taste
1 chicken sausage link, diced (I used jalepeno chicken sausage)
1/4 of a 15oz. can diced tomatoes
1/4 of a 15oz. can black beans, drained and rinsed
1/4 of a 4oz can green chiles
1 cup Mexican shredded cheese
4 eggs
Cholula hot sauce for topping (optional)

Special Equipment

Griddler or Panini Pan


Spiralize your potatoes using the second smallest blade (standard noodle-making blade.) Add the potatoes to a bowl along with olive oil, salt and pepper. Toss to combine.

Turn your griddler to the panini setting and heat on high. Once it’s hot, add 1/4 of the potato mixture to griddler in a little scoop. Repeat so you have two scoops. Close the lid and wait 10-12 minutes or until the potato tostadas are good and browned.

While your potato tostadas are cooking, heat a medium skilllet over medium heat. Spray with nonstick spray and add the chicken sausage. Cook for 5 minutes or until browned. Combine the diced tomatoes, black beans and green chiles together in a separate small bowl, and then add to the skillet with the sausage. Stir to combine and then remove from heat.

Preheat oven to 450 degrees F.

Once your potato tostadas are done, transferred to a baking sheet covered in nonstick spray, and then repeat to make the remaining two potato tostadas.

When you have all four tostadas on your baking sheet, top each with a spoonful of the chicken sausage/black been southwest topping, and then a pinch of cheese. Put the baking sheet in the oven for 5-7 minutes, or until cheese is melted and slightly browned.

While it’s cooking, make your eggs. Everyone has their own technique, but here’s mine: heat your skillet to medium and spray with nonstick spray. Crack your eggs and cover for about 5-6 minutes. WATCH THEM. The moment they get a white film over the top, remove from heat and uncover.

Top each tostada with an egg and Cholula, if desired.

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