My family likes these delicious breakfast fried corn cakes Use chopped potatoes, chili, cheese and bacon. They are easy to make, super satisfactory. You will love them!
These breakfast fried corn cakes are fast and delicious, which is very suitable for any time of the day! We love them for breakfast, but honestly, we also like them at dinner. Before adding eggs, cooking chopped potatoes in the fried pan helps the fillings more interesting, and add delicious texture to the fried corn cake.
For more such recipes, please refer to our breakfast corn cake with fried eggs and green peppers on it, as well as these simple breakfast Mexican burrings, spinach and goat cheese. We also have these fine breakfast sandwiches. I like to put them in the refrigerator in a busy morning.
Critical ingredient
- egg: I add fried eggs to these breakfast fried corn cakes and use my favorite method to make fried eggs.
- Tudou and pepper: I added a potato to this recipe. I used Yukong Jin and chopped it before cooking to quickly cook, and added texture to the fried corn cake (almost like a beh brown color). Then, I like to use POBLANO PEPPER because they are mild medium fires and add beautiful green colors. If there is no Poblano Pepper on hand, Bell Pepppers or Anaheim is a perfect stand -in. For spices fried corn cakes, some Mexican pepper or Serano pepper are added to the mixture.
- Bacon (optional): Crispy bacon is a delicious supplement. I bake me, but you can cook, but you like it. This is the method of baking bacon.
- cheese: Cheese, Monterey Jack or Oaxaca, is an excellent choice.
- Corn cake: Use the store to purchase or make the corn cake. Try our corn cake or flour corn cake.
- Sasa Head: I recommend a simple green Sasa sauce, such as my roasted tomato Sasha sauce or your favorite store to buy brand. Then, I added some chopped white onions or marinated red onions.
How to make breakfast fried corn cake
In order to make these breakfast fried corn cake fillings, we use some chili cut peppers to cook potatoes. When the potatoes are cooked and crispy, we will stir the eggs of the eggs and then turn it into a competition.
I am very serious about scrambled eggs, and I have shared my prompts to make them the best. I strongly recommend that you read our scrambled egg recipes to understand my way of working. It’s easy!
Just like the eggs are completed, we will rotate with some cheese. When we feel it, the cooked bacon is cooked. Then, we piled everything into warm corn cakes, scattered some of our favorite green Sasa sauce, chopped onion and avocado. Simple, satisfactory, absolutely delicious!
Careful breakfast fried corn cake
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Prepare
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chef
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All -round
These breakfast fried corn cakes work in the morning or dinner! They can be made soon, and you can add your favorite fried corn cakes to make them become themselves.
4 generous fried corn cakes
You will need
4 pieces of bacon, cook until crispy, see how to bake bacon
1 medium -yuki gold potato
1 1/2 tablespoon olive oil
A mild pepper, such as Poblano, Anaheim, or Bell Pepper
4 big eggs
1/4 cup of chopped chopped cheese or Montereer cheese
4 corn cakes, warm
Green Sasa, such as roasting Tomasha
1/4 cup of chopped onions
Avocado cut into thin slices, optional
Salt and fresh black pepper powder
direction
1Cut the potatoes with a box, and then dry it. (I wrap the chopped potatoes with a paper towel and squeeze excess water.) Discard the liquid.
2Take the seeds and ribs from the pepper, and then cut it into thin strips.
3Heat the oil in the oil in the oil with medium heat.
4Add the grinding potatoes and peppers, and then season with a little salt and pepper. Boil, stir often until the chili becomes soft, and the potatoes begin to become brown. 8 to 10 minutes.
5At the same time, stir eggs with 1/8 teaspoon of salt and a large amount of pepper. When chili and potatoes are soft, turn the heat into a low -key and add the eggs. Use a shovel to sweep in the pot for a long time until you see large cream condensed milk.
6When the eggs solidify softly and slightly runny in some places, remove the pot from the heat, and gently stir the cheese. After a few seconds, the eggs will be cooked and cheese will melt.
7Separate eggs, potatoes and peppers between warm corn cakes. Separate the bacon and spread on the fried corn cake. Then, use Sasa sauce, onion and any other head that you like.
The skills of Adam and Joanni
- We like to use Sasha the most: we like homemade Sasha or fresh Sasha sauce like Pico de Gallo, but when we don’t have time to do this, we will use the store to buy. So far, our favorite brand is Rick Bayless and Hatch’s Frostera, both of which are sold as “Green Enchilada Sauce”
- The nutritional facts provided below are the estimation value. We do include bacon.
Nutrition
Service size
1 Fried corn cake (1/4 recipe)
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Calorie
350
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protein
17.9 G
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carbohydrate
22.8 grams
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Dietary fiber
3.3 g
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Total sugar
2.1 G
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Total fat
21.3 g
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Saturated fat
6.5 G
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cholesterol
214 mg
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sodium
715 mg
