Shishito Pepper & Corn Scramble Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   Wash and chop the shishito peppers and cherry tomatoes. Set aside.

2. 2

   Cook the Potatoes

   In a skillet, heat olive oil over medium heat. Add breakfast potatoes and cook until golden brown and tender, about 10-15 minutes. Season with salt and pepper.

3. 3

   Scramble the Eggs

   In a bowl, whisk the eggs with a pinch of salt and pepper. In another skillet, add a bit of olive oil and heat over medium. Add the shishito peppers and corn, cooking for 3-4 minutes until tender.

4. 4

   Combine Ingredients

   Pour the whisked eggs into the skillet with the peppers and corn. Stir gently until the eggs are fluffy and cooked to your liking. Add the cherry tomatoes at the last minute.

5. 5

   Plate the Dish

   On a plate, spread the achiote crema as a base. Top with the scrambled eggs mixture. Drizzle fire-roasted poblano aioli over the top. Serve with breakfast potatoes and a freshly baked buttermilk biscuit.