Hearty One-Pan Breakfast Hash
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Hearty One-Pan Breakfast Hash

Hearty One-Pan Breakfast Hash

with Guacamole and Fried Eggs

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.

Allergènes:
Oeuf
•Lait
•Sulfites
•Blé

Produit dans une installation 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.

Durée de préparation45 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

/ sert 2 personnes

250 g

Porc haché

2 pièce(s)

Å’uf

(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 Oeuf, Lait, Noix, Sésame, Soya, Blé)

3 cs

Guacamole

7 g

Coriandre

Pas inclus dans votre livraison

¼ cc

Poivre*

½ cc

Sel*

½ cc

Sucre*

2 cs

Huile*

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Informations nutritionnelles

Énergie (kcal)1250 kcal
Graisses68 g
dont saturés25 g
Glucides101 g
dont sucres18 g
Fibres11 g
Protéines58 g
Cholestérol325 mg
Sel2680 mg
Gras Trans1 g
Potassium2300 mg
Calcium1300 mg
Fer8 mg

Ustensiles

•Bol à mélanger, moyen
•Cuillères à mesurer
•Grande casserole
•Verre doseur

Instructions

Prep
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.
Cook pork and veggies
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.
Cook potatoes and bake skillet
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**.
Finish and serve
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.