A hearty Mexican breakfast of shredded beef and scrambled eggs served topped with fried potatoes.
2 cups cooked shredded beef
2 tablespoons beef broth
Vegetable oil as needed
1 tomato, diced
1/2 cup chopped green chili pepper
1 onion, chopped
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground pepper
6 large eggs
- In a saucepan filled with water boil potatoes until tender. Drain and then dice. Set aside.
- In a large skillet heat about a tablespoon of oil and sauté the diced tomato, chopped green chili peppers and chopped onion until tender; add the cooked beef, beef broth, garlic salt, and pepper.
- In a seperate bowl beat eggs for scrambling, push the meat mixture to the sides of the skillet, and add the eggs to the center, stirring the meat in as the eggs cook.
- Meanwhile, in another skillet fry the diced potatoes in 1 to 2 tablespoons of oil until nicely browned and serve over the meat and egg combination.
Makes 4 servings.