Tito’s vodka & house-made harissa bloody mary mix with bacon, bourbon jalapeños, Sink pickles, pepperoncini, and green olive

HARISSA BLOODY MARY

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Country potatoes topped with scrambled eggs, onions, green peppers, mushrooms, broccoli, and tomatoes with Monterey Jack and Cheddar cheeses.

Dice the onion, green bell pepper, and tomato. Slice the mushrooms and cut the broccoli into smaller florets.

Chop the Vegetables

Wash and dice the country potatoes into small cubes. If desired, you can peel them, but leaving the skin on adds flavor and nutrients.

Prep the Potatoes

In a large skillet, heat the olive oil over medium heat. Add the diced country potatoes and season with salt and black pepper. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are golden and cooked through.

Cook the Potatoes

Once the potatoes are cooked, add the diced onion, green bell pepper, mushrooms, and broccoli to the skillet. Sauté for an additional 5-7 minutes until the vegetables are tender.

Sauté the Vegetables

In a bowl, whisk the eggs until well combined. Pour the eggs over the cooked vegetables and potatoes in the skillet. Allow them to sit for a moment, then gently stir to scramble the eggs until fully cooked, about 3-5 minutes.

Scramble the Eggs

Once the eggs are cooked to your liking, sprinkle the Monterey Jack and Cheddar cheeses over the top. Cover the skillet for a couple of minutes until the cheese is melted.

Add the Cheese

Remove the skillet from the heat. Serve hot, garnished with fresh herbs if desired.

Plate and Serve

Country potatoes

Onion

Green bell pepper

Mushrooms

Broccoli florets

Tomato

Monterey Jack cheese

Cheddar cheese

Eggs

Olive oil

Salt

Black pepper