Serves 1
Directions
- 1Peel the potatoes.
- 2Thinly slice the potatoes into strips, then dice them into small cubes.
- 3Dice the beef bacon into small bits.
- 4Drop the diced beef bacon into a cold pan and turn on the heat to let them slowly render.
- 5Place de-seeded dried chilies in a bowl and let them soak up hot water.
- 6Once the chilies are rehydrated, transfer them to a blender cup.
- 7Add a few cloves of garlic, a little chili water, and a pinch of salt to the blender cup.
- 8Quickly blitz the chili mixture until blended and set aside.
- 9Add the diced potatoes and chopped onions to the pan with the rendered beef bacon and let them sizzle down.
- 10Once crispy edges start to develop on the potatoes and onions, add in the chili mix.
- 11In a separate bowl, crack and quickly whisk some eggs.
- 12Add the whisked eggs to the pan with the potato and bacon mixture.
- 13Add a healthy layer of cheese on top, using a mix of Colby Jack and Chihuahua.
- 14Sprinkle fresh greens (like parsley) over the dish.
- 15Scoop the breakfast skillet mixture onto a tortilla and enjoy.
Ingredients
- potatoes
- beef bacon
- de-seeded dried chilies
- cloves garlic
- chili water
- pinch salt
- onions
- eggs
- cheese
- greens
- tortilla
Equipment
peelerknifecutting boardpanbowlkettleblender cupblenderwooden spoon
Tips
- Slowly render the beef bacon in a cold pan for best results.
- Give potatoes and onions enough time to cook through until crispy edges develop.
- The chili mix will turn every bite into a flavor bomb.
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