[[ recipeID=recipe-8kw2ggsqp, title=Spicy Breakfast Bowl ]]
Spicy Breakfast Bowl
Fire up your first meal of the day with a De La Viuda® Green Pepper Hot Sauce inspired bowl of breakfast all-stars. Curl up to the amazing combination of potatoes, onions, peppers, eggs, spinach and more to start things off right.
Servings: 2
Ingredients
- 2 tbsp butter
- 3 cups shredded potatoes or frozen hash brown potatoes
- ½ cup onions, diced
- ½ cup bell pepper, diced
- 1 tbsp De La Viuda® Green Pepper Hot Sauce, plus more for serving
- 2 cups spinach
- 4 eggs
- 1 avocado, pitted and sliced
Quick Pickled Onions
- 1 small red onion
- 1 cup white vinegar
- 1 cup water
- ¼ cup sugar
- 1 tbsp kosher salt
Instructions
- Heat (1) tbsp butter in a large non-stick skillet over medium-high heat. Add shredded potatoes, onions, peppers and (1) tbsp De La Viuda® Green Pepper Hot Sauce and spread in an even layer. Allow to cook for 5-7 minutes on one side. Do not stir. Once browned, flip and cook other side for additional 5-7 minutes (you may have to do this in batches depending on the size of your pan).
- While potatoes are cooking, prepare the soft boiled eggs. Bring a medium pot of water to a boil over medium-high heat. Using a slotted spoon, carefully lower the eggs into the water one at a time. Cook 6 ½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until slightly warm.
- Once the hash browns are cooked, remove and distribute to two bowls. Add the spinach to the same pan and cook just until slightly wilted.
For the pickled onions:
- Peel and thinly slice onion into approximately ¼ inch moons. Place in a mason jar or large bowl.
- In a medium pot, bring vinegar, water, sugar and salt to boil. Cook until sugar is dissolved, about 1-2 minutes. Let cool and pour over the onions. Set aside and cool to room temp.
Assembling:
- Top hash browns with spinach, soft boiled egg, pickled onions and drizzle of De La Viuda® Green Pepper Hot Sauce.