#5 The Breakatarian Recipe
a tortilla or sopaipilla stuffed with hashbrowns, eggs, whole beans, chopped green chile, and cheese. Smothered with red or green chile and served with calavacitas and your choice of bread.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare Hashbrowns
In a skillet, heat 1 tablespoon of oil over medium heat. Add the hashbrowns and cook until golden brown and crispy, about 5-7 minutes. Season with salt and pepper. Remove from skillet and set aside.
- 2
Cook Eggs
In the same skillet, add another tablespoon of oil if needed. Crack the eggs into the skillet and scramble until fully cooked. Season with salt and pepper to taste. Set aside.
- 3
Assemble the Filling
In a large bowl, combine the cooked hashbrowns, scrambled eggs, whole beans, chopped green chile, and half of the cheese. Mix well.
- 4
Fill Tortillas/Sopaipillas
Take a tortilla or sopaipilla and spoon a generous amount of the filling mixture into the center. Fold over and press edges to seal. Repeat with remaining tortillas/sopaipillas.
- 5
Fry the Filled Tortillas/Sopaipillas
In a clean skillet, heat oil over medium heat. Fry each filled tortilla/sopaipilla until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
- 6
Serve
Place the fried tortillas/sopaipillas on a plate, smother with red or green chile sauce, and top with the remaining cheese. Serve alongside calabacitas and slices of your choice of bread.