Ingredients:

• 6 pounds frozen Idaho® hash brown potatoes
• Butter for hash browns

Tomato-Corn Filling (recipe follows)

• 2 tablespoons olive oil
• 12 cloves garlic very thinly sliced
• 1 pound cherry tomatoes, halved (about 3 cups)
• 8 ounces fresh or frozen corn kernels (about 2 cups)
• 12 ounces queso fresco, crumbled

Toppings:

• Fried eggs
• Chimichurri sauce, prepared (recipe here)

Directions:

1. Per serving: Spread 8 ounces hash browns on a hot, buttered flat top. Season potatoes with salt and pepper. Cook with additional 2 tablespoons butter, turning until potatoes are cooked through and starting to brown.
2. With the edge of a spatula, press/mold potatoes into a 4 x 8-inch rectangle, about ½-inch thick. Cook until the bottom of the potatoes is golden brown.
3. Place about 1/3 cup tomato filling and 1 ounce (1/4 cup) queso fresco on one-half of the potatoes. Fold remaining half overfilling. Slide onto a serving plate. Top with a sunnyside-up fried egg and 2 tablespoons chimichurri sauce.

 Tomato-Corn Filling

1. Heat olive oil in a large non-stick skillet over medium heat. Lightly toast garlic, stirring frequently, 1-2 minutes.
2. Add tomatoes and corn. Cook over medium-high heat, shaking pan several times until tomatoes just start to collapse and corn in lightly toasted. About 5 minutes. Season with salt and pepper. Keep warm or reheat for serving.