Scramble Eggs, Peppers & Tortillas with Mexican Hash Browns

My kind of breakfast

Now if someone were to prepare breakfast for me, say for a lazy Saturday, a sleep-in Sunday or even heaven-for-sake Valentine’s Day, this would be my request. I mean, I hope they would at least ask my preference.

I can not think of many platters of breakfast foods I would like better than a scramble of eggs seasoned with mild chiles and roused in harmony with tomatoes and cheese. This recipe is one I found a while back from one of Martha’s mags and immediately liked the added crunch of the tortillas.

The fried potatoes are my version of everyone’s favorite side and sweetened with sautéed bell peppers, green onions and seasoned with the smoky taste of chipotle and flavors of Mexican sausage.

Scramble Eggs with Peppers & Tortillas
about 4 servings

1/4 cup shortening, vegetable or olive oil
8 -5 inch corn tortillas, cut into odd, small shapes
1 poblano chile, seeded and diced
2 green onions, diced
3 small garden tomatoes or ripe Romas. diced
8 large eggs, beaten
salt and pepper to taste
1/2 cup Mexican shredded cheese blend
Salsa Fresca (Pico de Gallo) or table salsa

Heat oil in a large skillet over medium high heat. Add tortillas, tossing to cook evenly until golden brown, about 6 minutes. Remove with a slotted spoon to paper towels to drain.

Discard all but 2 tablespoons of oil and add pepper and onion. Toss to coat in oil and cook until tender and soft, about 5 minutes. Stir in the tomato and cook until in starts to melt down a bit, about 3 minutes. Season with salt and pepper.

Add the eggs, tortillas and the cheese. Cook stirring constantly until eggs are set, about 3 minutes.

Serve with salsa fresca and Mexican Hash Browns

Mexican Hash Browns
 about 4 servings

1 link Chorizo or smoked sausage (10-inch), diced
2 baked potatoes, cut into small dice
Teaspoon flour
Seasonings: chipotle chili powder, salt, pepper, garlic powder to taste
2 teaspoons vegetable oil
1/2 red or yellow bell pepper, cut into 1/4 x 1 inch pieces
3 green onions, diced

Heat a heavy skillet over medium heat and cook the sausage until brown stirring to cook evenly. Remove sausage to drain on paper towels.

Toss the potatoes with the seasonings and flour. Add enough oil to make about 1 tablespoon to the skillet. Toss in the onions and peppers and cook until onions are clear.

Toss in the potatoes and cook, not stirring until potatoes are brown on the underside. Yep, you will have to check with a spatula. Flip potato mixture over, sprinkle on the sausage and brown the other side. Do not stir while potatoes are cooking, something I tend to do, but trust me, just let them alone to reach a nice, gold brown color.

Remove skillet from heat and hold until plating or to a warm platter to serve tableside.

13 thoughts on “Scramble Eggs, Peppers & Tortillas with Mexican Hash Browns

  1. sweetlife

    I would love to wake up to a huge plate of these mexican hash browns…and the scrambled eggs oh these would be a hit in my house!!sweetlifehave a great weekend, happy vday!!

    Reply
  2. MaryMoh

    Mmmm…that looks delicious, one I would love to cook and serve everyone. Love the crunch of the tortillas there…great idea. Love the Mexican taste, too…mmm. Great dish!

    Reply
  3. Pierce

    Heck, I could eat that for dinner too We like to have breakfast for dinner once in awhile. Lookin' good, man!Thanks fpr all the nice comments you left about our dog Kobe. I was super upset but meds seem to be doing the trick for now. Costly little buggers, pets are, but worth it.

    Reply
  4. Spicie Foodie

    That is also my kind of breakfast! I grew up on migas and crave them all the time. Your Mexican hash browns, now that is something I must try. You are making me so hungry. Happy Valentine's Day!

    Reply
  5. info

    I never thought of cooking tortillas, in my scrambled eggs. Normally I just add a little cheese or saute some onions and peppers.

    Reply

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