Huevos con Papas y Carne
This vibrant and hearty Huevos con Papas y Carne bowl is the ultimate comfort food with a fresh, flavorful twist. It starts with a savory mix of scrambled eggs, crispy golden potatoes, and seasoned shredded beef. Nestled alongside creamy refried beans, fresh pico de gallo, and buttery avocado slices, the bowl is finished with a generous sprinkle of tangy queso fresco. Soft flour tortillas are tucked in for scooping, wrapping, or savoring bite by bite. Perfect for breakfast, brunch, or any time you need a satisfying, Mexican-inspired meal in a bowl.
- 2 taro root, diced into 1/2" cubes
- 2 sweet purple yams, diced into 1/2" cubes
- 1 russet potato, diced into 1/2" cubes
- 1 cup pre-cooked steak, diced
- 6 eggs, scrambled
- 1/4 cup cream
- olive oil
- Dan-o's Chipotle Seasoning
- 8 medium flour tortillas, quartered
- 1 can refried beans
- Pico de gallo
- 2 avocado (sliced)
- 1 cup Crumbled cotija queso
- 1 Dice 2 taro root, 2 sweet purple yams, and 1 russet potato into 1/2” cubes and boiled for about 3 minutes to soften.
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Set griddle to medium heat (375 degrees) and chop up some leftover steak. Whisk 6 eggs with 1/4 cup cream.
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Once the potatoes are done, drain and put them in a bowl, and coat with olive oil. Seasoned with Dan-o's Chipotle seasoning.- 4
Once they have a slight crisp on the outside, add meat to warm. Toss the meat and potatoes and pour on egg mixture.- 5
Add more seasoning and cook the hash until the eggs are done, mixing all together.- 6
For plating, cut two flour tortillas in half, add huevos con papas y carne, a scoop of refried beans, fresh pico de gallo, avocado, and top with crumbled cotija queso.
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