"Roast the Potato Hash: Preheat the oven to 375F and line a baking sheet with parchment paper. Add the sweet potato, bell pepper, onion, shallot, olive oil, salt and pepper and toss until well combined. Roast until the potatoes are tender and golden brown, about 30 minutes, tossing halfway through. Cook The Bacon and Eggs: Heat a large, nonstick skillet over medium heat. Add the bacon and cook until crisp, 3 to 4 minutes per side."
"For the Assembly: 4 burrito-size flour tortillas 1/3 cup store bought Salsa Verde ¼ cup pickled jalapeños from the jar ½ cup Monterey jack cheese ¼ cup finely chopped cilantro Directions Assemble the Burritos: Lay one flour tortilla on a cutting board. In the center, spoon ¼ of the sweet potato hash mixture, then ¼ of the scrambled eggs. Spoon 1-2 tablespoons of the salsa verde over the"
Roast diced sweet potato with mini bell peppers, shallot, olive oil, salt, and pepper until tender and golden brown. Cook bacon until crisp, reserve one tablespoon of fat, then scramble eggs soft with salt and pepper. Assemble each flour tortilla with sweet potato hash, scrambled eggs, salsa verde, pickled jalapeños, Monterey jack cheese, chopped cilantro, and crumbled bacon. Wrap burritos tightly for immediate serving or refrigerate/freeze for make-ahead breakfasts. Reheat burritos until warmed through before serving to restore softness and meld flavors.
Read at Alternative Medicine Magazine
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