Hash Brown Breakfast Taco with Maple Sriracha Recipe
How to Make Hash Brown Breakfast Taco with Maple Sriracha
Method
- Preheat oven to 190°C (170°C fan-forced). Line a baking tray with baking paper.
- Make the syrup first. Place the chilli garlic sauce and maple syrup into a small pan, set over a medium-high heat. Cook for 1 minute or until thick and syrupy. Set aside to cool.
- Place the hash browns onto baking tray and bake for 10 minutes or until golden brown. Turn over, add the bacon to the tray and bake for a further 12 minutes. Cut the hash brown in half lengthways.
- Meanwhile, dry fry the wraps in a frying pan over a high heat until blistered and lightly charred. Set aside and cover with foil to keep warm.
- For the scrambled eggs, place a non-stick frying pan over a medium-high heat. Crack the eggs into a mixing bowl and season well with salt and pepper. Place oil in the pan, add the eggs and cook for 1-2 minutes, gently stirring continuously until nearly cooked, then remove from the heat. Season with salt and pepper as desired.
- Place the wraps onto plates and top with eggs, bacon and hash browns. Drizzle with syrup and serve.
Tip: The eggs can be prepared any way you like them – fried, boiled, poached or scrambled.
Optional: For a vegetarian version, substitute the bacon with spinach, mushrooms or tomato.