Chipotle pepper is a smoky, wonderfully tasty way to spice up your breakfast! Here I used chipotle powder in the hash browns and chipotle cheese on top of the eggs to incorporate the flavor into my dish. It was a satisfying Saturday morning meal.
The Meat
- 4 sliced bacon
- 4 breakfast links
- 4 eggs
The Veggies
- 2-3 yellow or purple potatoes
- 2 slices of red onion, diced
- 1 mushroom, diced
- salt, pepper, chipotle powder, dill to taste
The Garnish
- grated chipotle jack cheese
Fry up your bacon and links on your griddle pan on high heat, turning the meat every few minutes to reduce charring. Chop up your potatoes into small, mini-bite size pieces and toss it with the seasoning and red onion. Put the hash brown mixture onto the griddle pan with all that delicious bacon grease. Fry up those potatoes for 4-6 minutes, turning them occasionally with a fork so they don't get black and charred. They will be a mixture of soft and crispy and taste great.
I made my eggs over easy and my husband's eggs over medium in the same griddle pan, with the same grease and leftover spices/bits of delicious food that was leftover. Be careful not to break the yolks when you flip your eggs - test the edges of the eggs to make sure the egg is cooked through enough to withstand being flipped, and be delicate with them! Put everything on your plate when it is all cooked, and sprinkle some grated chipotle jack cheese on top of your eggs.
I loved this meal not only because it was great tasting, but it only took one pan to make. Hooray, less cleanup!
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