Tasty Hash Brown Breakfast Wraps
Tasty Hash Brown Breakfast Wraps
Ingredients
- 2 tablespoons olive oil, plus more for drizzling
- 1 russet potato, large, peeled
- 2 eggs
- 1 strip bacon, cooked
- 1/2 avocado, sliced
- 1/4 cup shredded cheddar cheese
- 1 tablespoon Sriracha sauce, or to taste
Instructions
- 1
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.
⏱️ 1 min
- 2
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.
⏱️ 3 min
- 3
Crack the 2 eggs directly into the pan on top of the potato strips.
⏱️ 1 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 7 min
- 6
Once cooked, remove the lid.
⏱️ 1 min
- 7
Place the cooked bacon strip onto one half of the cooked potato and egg base.
⏱️ 1 min
- 8
Add the sliced avocado next to the bacon on the same half.
⏱️ 1 min
- 9
Sprinkle the shredded cheddar cheese generously over the bacon and avocado.
⏱️ 1 min
- 10
Using a spatula, carefully fold the cooked potato and egg base in half, enclosing the bacon, avocado, and cheese to form a wrap.
⏱️ 1 min
- 11
Carefully transfer the folded breakfast wrap from the pan to a serving plate.
⏱️ 1 min
- 12
Drizzle Sriracha sauce generously over the top of the wrap, as needed. Cut the wrap into several pieces for serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tasty Hash Brown Breakfast Wraps
- 2 tablespoons olive oil, plus more for drizzling
- 1 russet potato, large, peeled
- 2 eggs
- 1 strip bacon, cooked
- 1/2 avocado, sliced
- 1/4 cup shredded cheddar cheese
- 1 tablespoon Sriracha sauce, or to taste
Instructions
- 1
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.
⏱️ 1 min - 2
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.
⏱️ 3 min - 3
Crack the 2 eggs directly into the pan on top of the potato strips.
⏱️ 1 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 7 min - 6
Once cooked, remove the lid.
⏱️ 1 min - 7
Place the cooked bacon strip onto one half of the cooked potato and egg base.
⏱️ 1 min - 8
Add the sliced avocado next to the bacon on the same half.
⏱️ 1 min - 9
Sprinkle the shredded cheddar cheese generously over the bacon and avocado.
⏱️ 1 min - 10
Using a spatula, carefully fold the cooked potato and egg base in half, enclosing the bacon, avocado, and cheese to form a wrap.
⏱️ 1 min - 11
Carefully transfer the folded breakfast wrap from the pan to a serving plate.
⏱️ 1 min - 12
Drizzle Sriracha sauce generously over the top of the wrap, as needed. Cut the wrap into several pieces for serving.
⏱️ 1 min