Birria Breakfast Hash

Ingredients

• Leftover birria meat and a bit of broth from 1 Birria Bomb batch
• 3–4 medium potatoes, diced small
• 1 small onion, diced
• 4–6 eggs
• 2–3 tbsp oil
• Salt only if needed
• Cilantro and lime for serving

Leftover birria meat and a bit of broth from 1 Birria Bomb batch

3–4 medium potatoes, diced small

1 small onion, diced

4–6 eggs

2–3 tbsp oil

Salt only if needed

Cilantro and lime for serving

Directions

1. In a large skillet, heat oil over medium. Add potatoes and onion and cook 10–15 minutes, stirring occasionally, until potatoes are browned and nearly tender.
2. Add shredded birria meat and a spoonful of broth. Cook 3–5 minutes until heated through.
3. Make small wells in the hash and crack eggs into each. Cover and cook on low until eggs are set to your liking.
4. Garnish with cilantro and lime and serve straight from the skillet.

In a large skillet, heat oil over medium. Add potatoes and onion and cook 10–15 minutes, stirring occasionally, until potatoes are browned and nearly tender.

Add shredded birria meat and a spoonful of broth. Cook 3–5 minutes until heated through.

Make small wells in the hash and crack eggs into each. Cover and cook on low until eggs are set to your liking.

Garnish with cilantro and lime and serve straight from the skillet.