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Place a large 10-inch or 12-inch non-stick pan on the stovetop over medium heat. Drizzle 2 tablespoons of olive oil into the pan.

Using a vegetable peeler, peel thin, wide strips of the peeled russet potato directly into the hot pan, covering the bottom of the pan with the potato strips in a single layer.

Crack the 2 eggs directly into the pan on top of the potato strips.

Using a spatula, lightly scramble the eggs and mix them with the potato strips, spreading the mixture somewhat evenly across the pan to form a cohesive base.

Cover the pan with a lid. Cook for 5-7 minutes, or until the eggs are set and the potato mixture forms a cohesive, omelet-like base with crispy, golden-brown edges.

Once cooked, remove the lid.

Place the cooked bacon strip onto one half of the cooked potato and egg base.

Add the sliced avocado next to the bacon on the same half.

Sprinkle the shredded cheddar cheese generously over the bacon and avocado.

Using a spatula, carefully fold the cooked potato and egg base in half, enclosing the bacon, avocado, and cheese to form a wrap.

Carefully transfer the folded breakfast wrap from the pan to a serving plate.

Drizzle Sriracha sauce generously over the top of the wrap, as needed. Cut the wrap into several pieces for serving.


Place a large 10-inch or 12-inch non-stick pan on the stovetop over medium heat. Drizzle 2 tablespoons of olive oil into the pan.

Using a vegetable peeler, peel thin, wide strips of the peeled russet potato directly into the hot pan, covering the bottom of the pan with the potato strips in a single layer.

Crack the 2 eggs directly into the pan on top of the potato strips.

Using a spatula, lightly scramble the eggs and mix them with the potato strips, spreading the mixture somewhat evenly across the pan to form a cohesive base.

Cover the pan with a lid. Cook for 5-7 minutes, or until the eggs are set and the potato mixture forms a cohesive, omelet-like base with crispy, golden-brown edges.

Once cooked, remove the lid.

Place the cooked bacon strip onto one half of the cooked potato and egg base.

Add the sliced avocado next to the bacon on the same half.

Sprinkle the shredded cheddar cheese generously over the bacon and avocado.

Using a spatula, carefully fold the cooked potato and egg base in half, enclosing the bacon, avocado, and cheese to form a wrap.

Carefully transfer the folded breakfast wrap from the pan to a serving plate.

Drizzle Sriracha sauce generously over the top of the wrap, as needed. Cut the wrap into several pieces for serving.
