Ingredients:
Leftover chili verde from my recipe on the channel
2 Eggs
Handful of Red Potatoes quartered
Salt, Pepper, Garlic to taste
Avocado or Olive Oil
2 tbsp Butter
Grated cheese of your choice (I used a Mexican blend)
2 Corn Tortillas
Large spoonful of canned Black Beans
Tapatio Hot Sauce (optional)
Cooking Instructions:
Fry up some quartered red potatoes and season with Kinder’s SPG. When tender, smash them up into a hash. Let them fry a bit longer and hit them with a little more SPG then remove to a paper towel. Wipe out your pan and fry up a couple corn tortillas in a little oil and lay them out on a plate. Add a couple ladles of pork chili verde in a medium heat pan. I had this leftover from my chili verde recipe that you can find on the channel. Sprinkle on some grated cheese and some black beans I warmed in the microwave. Pour on that chili verde and those smashed potatoes. Melt a tablespoon of butter in the same pan and fry up two eggs the way you like them. Lay them carefully on top of your creation. I like a little Tapatio to finish it all off. Just look at this guys, honestly one of my favorite breakfasts I’ve ever had. Make this one, you won’t be disappointed!
Cook Time: 25 mins