Crispy Hash Brown Breakfast Tostadas with Fried Eggs

Instructions

1. 1Wrap the thawed hash browns in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. Toss the potatoes in a bowl with 1 tablespoon of the oil, the salt, and garlic powder.
2. 2Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Divide the hash browns into 4 even mounds and press each into a thin 5-inch round. Cook 2 at a time if needed, 4 to 5 minutes per side, until deep golden and very crisp. Transfer to a plate lined with paper towels.
3. 3Reduce heat to medium. Add the remaining oil if the pan looks dry and crack in the eggs. Fry until the whites are set and yolks are still runny, about 3 minutes, or cook to your liking.
4. 4Meanwhile, warm the refried beans in a small saucepan over low heat or in the microwave until hot and spreadable.
5. 5Set each crispy hash brown round on a plate and spread with a generous spoonful of warm beans.
6. 6Top with a fried egg, avocado slices, pico de gallo, cotija cheese, and cilantro.
7. 7Serve right away with lime wedges for squeezing over the top.

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