Hearty One-Pan Breakfast Hash
with Guacamole and Fried EggsCalories
:
1250 kcalProtéines
:
58g protéinesDurée de préparation
:
45 minutesDifficulty
:
MoyenAllergènes:
- Oeuf
- Lait
- Sulfites
- Blé
- Moutarde
- Blé
- Sésame
- Crustacés
- Oeuf
- Sulfites
- Poisson
- Lait
- Soya
- Noix
- Gluten
- Peut contenir des traces d’allergènes
We've turned the ultimate breakfast burrito into a skillet! This loaded hash comes with crispy potatoes, creamy guacamole and fried eggs for a hearty wake-up call.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
/ sert 2 personnes
250 g
Porc haché
2 pièce(s)
Œuf
(Contient: Oeuf)
1 pièce(s)
Oignon jaune
350 g
Pomme de terre rouge
½ tasse(s)
Monterey Jack, râpé
(Contient: Lait)
½ tasse(s)
Cheddar, râpé
(Contient: Lait)
1 pièce(s)
Poivron
1 pièce(s)
Gousses d'ail
1 tasse(s)
Salsa de tomates
(Peut contenir : Moutarde, Blé, Sésame, Crustacés, Oeuf, Sulfites, Poisson, Lait, Soya, Noix, Gluten)
6 pièce(s)
Tortillas de farine
(Contient: Sulfites, Blé Peut contenir : Lait, Soya)
3 cs
Guacamole
7 g
Coriandre
Pas inclus dans votre livraison
½ cc
Sel*
2 cs
Huile*
¼ cc
Poivre*
½ cc
Sucre*
Ustensiles
•Bol à mélanger, moyen
•Cuillères à mesurer
•Grande casserole
•Verre doseur
Instructions
1
- Cut potatoes into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop cilantro.
2
- Heat a large oven-proof pan over medium-high heat.
- When hot, add 1 tbsp oil, then peppers and onions. Cook, stirring occasionally, until softened, 3-4 min.
- Add pork and garlic. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
- Season with salt and pepper, then transfer pork and veggies to a medium bowl.
3
- Return the same pan to medium.
- When hot, add 1 tbsp oil, then potatoes. Season with 1/4 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until potatoes start to brown and crisp, 3-4 min.
- Add 1/2 cup water. Cover and cook, stirring occasionally, until potatoes are fork-tender 10-12 min.
- When potatoes are done, add salsa, pork and veggies and 1/2 tsp sugar. Season with 1/8 tsp salt and 1/8 tsp pepper, then stir to combine. Remove from heat.
- Sprinkle both cheeses over top. Using the back of a spoon, create 2 indents in hash. Crack one egg into each indent, then season with salt and pepper.
- Bake skillet hash in the middle of the oven until egg whites are set but yolks are still runny, 9-11 min**.
4
- Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Let skillet hash cool slightly before serving.
- Divide skillet hash between plates. Spoon guacamole over top and sprinkle with cilantro.
- Serve tortillas on the side for dipping or filling.
