Whenever I need an easy meal that doesn’t seem too bleh like sandwiches or worse chicken nuggets, I make up some breakfast for dinner. Breakfast meals always seem like so much less work than dinners. When we lived in Utah we loved the breakfast burritos from Beto’s … this is our rendition of that delicious meal.
- 1 large potato (any kind) or two small potatoes, cleaned and diced into thin hash strips
- 6 eggs
- 1 green bell pepper, diced
- 1 onion, diced
- bacon, as much as you’d like, cooked in the oven as I talk about here
- Oil for cooking
- Salt/pepper to taste
- Corn tortillas
- Garnish with: shredded cheese, hot sauce, salsa
Throw diced potatoes on a non-stick skillet coated with a little oil, over medium high heat. Don’t flip until the bottoms are golden brown. You don’t want to flip or mess with them too much. Also I think the non-stick pan is essential for these. When we were first married I tried it with a stainless steel pan and it was a starchy, sticky mess. I always use my non-stick griddle for cooking potatoes now. Once one side is brown flip over, breaking up clumps. Add salt and pepper while cooking. Once cooked turn heat off and let them stay warm on pan.
Whisk eggs with a small amount of water to make them fluffy. Pour them into a pan coated with cooking spray over medium heat. Cook until scrambled.
Assemble tostada with corn tortilla (we like to use 2!) potatoes, eggs, bacon, onion/pepper mixture, cheese, and then more salsa or hot sauce. It is so good with hot sauce! Or if you prefer a little less sizzle salsa tastes great too. Really fresh. Enjoy!