Amigos Breakfast Bowl Recipe

Wash potatoes, cut into 1–1.5 inch chunks (leave skins on). Place in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer until fork-tender, 12–15 minutes. Drain well.

Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add drained potato chunks and gently smash each piece with a potato masher or fork to create rough, chunky surfaces. Cook without stirring for 3–4 minutes to develop golden edges.

Season potatoes with garlic powder, 1 tsp salt and 1/2 tsp black pepper. Toss and cook another 2–3 minutes until crisped to your liking. Stir in chopped chives, remove from heat and keep warm.

Core and dice the Roma tomatoes into small pieces. Finely dice 1/4 white onion and mince 1/2 jalapeño (remove seeds for less heat).

Combine tomatoes, onion, jalapeño and 2 tbsp chopped cilantro in a bowl. Add 1 tbsp lime juice and 1/2 tsp salt. Stir gently and let sit at room temperature for 10–15 minutes for flavors to marry.

Halve avocados, remove pits and scoop flesh into a bowl. Add 1 tbsp fresh lime juice and 1/2 tsp salt. Mash with a fork until slightly chunky.

Fold in 1 tbsp chopped cilantro, 1 tsp finely diced red onion and optional 1/2 tsp minced jalapeño. Taste and adjust salt or lime as needed. Keep covered to prevent browning if not serving immediately.

In a medium bowl whisk together 6 large eggs, 3 tbsp whole milk, 1 tsp salt and 1 tsp black pepper until blended and slightly frothy.

Heat 2 tbsp unsalted butter in a nonstick skillet over medium-low heat. Pour in egg mixture and let sit undisturbed for 15–20 seconds until edges set.

Using a spatula, gently push eggs from the edges toward the center, forming large soft curds. Continue cooking gently, folding occasionally, until creamy and just set but still moist, about 2–3 minutes total. Remove from heat (eggs will continue to cook) and keep warm.

To assemble 4 breakfast bowls: divide the warm Yukon smash among four bowls (about 1/4 lb potatoes per bowl). Top each portion of potatoes with a generous portion of scrambled eggs.

Sprinkle about 1/4 cup shredded cheddar over the hot eggs so it melts slightly. Spoon 2–3 tablespoons pico de gallo and 2–3 tablespoons guacamole on each bowl.

Top each bowl with 1–2 chopped slices of applewood-smoked bacon. Garnish with a few cilantro leaves and serve with tortilla chips and lime wedges on the side.