Super Breakfast Recipe

House breakfast

1. 1

   Prep vegetables and seasonings

   Wash and dice 2 medium potatoes into 1/2-inch cubes. Dice 1 small onion and mince 2 cloves of garlic. Place potatoes in a bowl and season with 0.5 tsp salt and 0.25 tsp black pepper.

2. 2

   Saute potatoes hash

   Heat 2 tablespoons olive oil in a large skillet over medium heat. Add potatoes, onion, and garlic. Cook, stirring occasionally, until the potatoes are crisp-tender and edges are golden, about 12-15 minutes. Adjust salt and pepper to taste.

3. 3

   Make torrejas batter

   In a mixing bowl, whisk 4 of the eggs (from the 6) with 0.5 cup milk, 1 teaspoon ground cinnamon, 0.5 teaspoon vanilla extract, and 2 tablespoons sugar until well combined.

4. 4

   Dip and fry torrejas

   Dip 6 bread slices into the egg mixture and soak briefly on each side. In a separate skillet, melt 1 tablespoon butter over medium heat. Fry soaked bread slices in batches until golden on both sides, about 2-3 minutes per side. Add more butter as needed. Keep torrejas warm.

5. 5

   Cook scrambled eggs

   In a skillet, melt 1 tablespoon butter over medium heat. Beat the remaining 2 eggs with a pinch of salt. Scramble the eggs gently until just set, about 2-3 minutes. Remove from heat.

6. 6

   Plate and garnish

   Arrange the potato hash on plates, top with the scrambled eggs, and add torrejas on the side. Sprinkle chopped parsley over the dish for color and aroma. Serve immediately.