Adam Tomjack
| The potato recipe is a minor variation of something from Cook's Country. They have a One Pan Breakfast recipe (Feb 2017) that does something similar with 1-inch cubes of Yukon Gold. | ||||
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| Potatoes | ||||
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| 3 | russet potatoes, 1/2 in dice | |||
| oil | ||||
| salt | ||||
| pepper | ||||
| Tortillas | ||||
| Make 6 flour tortillas. | ||||
| 6 7/8 | oz | flour | ||
| 3/4 | t | salt | ||
| 3 | T | butter | ||
| 3 1/2 | oz | water | ||
| Potatoes | ||||
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| Bacon | ||||
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| 3 | strips thick-cut bacon | |||
| Eggs | ||||
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| 1/2 | small | onion, chopped fine | ||
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| 6 | eggs | |||
| 1/4 | t | salt | ||
| Optional Extras | ||||
| Fry in bacon grease until soft and bottoms are blackened. Don't stir or shake. | ||||
| 1 | handful of cherry tomatoes | |||
| 1 | avocado, sliced | |||
| cheese | ||||
| cracked coriander seed | ||||
| cilantro | ||||