Migas and Potato Hash
One thing The Picky Apple DOES like is scrambled eggs. He also loves bacon. So every once in a while we have breakfast for dinner, with scrambled eggs, bacon, and hash browns. Many times this is in the form of breakfast tacos. This week I decided to take that to the next level and make Migas, which is tortillas scrambled with bacon and eggs. I was concerned that the tortillas would be soggy once scrambled with the eggs, but it turned out great. This recipe will definitely be added to our favorite recipe file.
To go with the Migas, I threw together my Potato Hash, which I created on the fly one evening when I wanted a potato side dish. A dash of this, a sprinkle of that…each time I make it, it turns out a little bit different. This time I measured as I added the spices so I could pass this recipe along to you. Sometime I throw in peppers, onions, and/or garlic, but I left those out this time since the Migas already had peppers, onions, and garlic.
Adapted from The Gourmet Cookbook
Serves 2 to 3
- 2 thick bacon slices
- 3 tablespoons canola oil
- 6 (6-7 inch) slightly dried leftover corn tortillas, torn into 1 to 1 1/2 inch pieces (See note below)
- 1/2 cup finely chopped white onion
- 3 garlic cloves, minced
- 1 or 2 jalapeno chiles (depending on how much spice you want), seeded and finely chopped
- 1/2 teaspoon ground cumin
- 4 large eggs, lightly beaten
- 1/2 cup shredded Monterey Jack or White Cheddar
Cook bacon in a large skillet over moderate heat, turning occasionally, until crisp, 5 to 7 minutes. Transfer to paper towels to drain. Reserve approximately a tablespoon of bacon grease for later.
Heat oil in a 12 inch heavy skillet over moderately high heat but not smoking. Fry tortilla pieces a handful at a time, turning them frequently, until pale golden, 2 to 3 minutes. Transfer to paper towels to drain.
Add onion, garlic, chiles to skillet containing bacon grease, and cook, stirring until onion is pale golden and chiles are tender, about 5 minutes. Add cumin and tortilla pieces and stir until well combined.
Pour eggs over tortilla mixture and stir in cheese. Crumble bacon and add to eggs and tortillas. Cook over moderately high heat, stirring gently, until eggs have reached desired consistency.
Picky Apple Note: You can bake tortillas in a 300 degree F oven for 5 to 10 minutes if your tortillas aren’t stale.
Serves 2 to 3
- 1 potato, diced (approx. 1/2 inch chunks)
- 1 tablespoon vegetable oil
- 1/2 teaspoon garlic salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Directions: Heat oil large skillet over medium to high heat. Add potato and spices. Stir frequently. Cook until golden brown and potato is cooked through, approximately 15 to 20 minutes.