Spinach Hash Brown Bacon Breakfast Tacos

It's breakfast comfort food at its best.  Eggs, spinach, cheese and hash browns, bacon, avocado...Do it.

Serves 4.

Ingredients:

5 eggs (preferably pasture-raised)

1 medium shallot

2 cloves garlic

1 1/2 cups shredded raw potato (you can shred your own or find them precut in the refrigerated section of the grocery store)

2 cups fresh baby spinach

1 cup cheddar cheese 

1/2 pound good quality, thick-cut bacon

1/4 teaspoon salt

1/2 teaspoon fresh-cracked pepper

2 tablespoons vegetable oil

1 tablespoon butter

1 Hass avocado

4 burrito-sized flour tortillas or 8 taco-sized flour tortillas

Hardware:

1 baking pan* lined with foil

1 large sauté pan or cast iron frying pan

1 medium sauté pan

1 spatula

1 cutting board

1 chef's knife

1 small mixing bowl

1 whisk or fork

*Baking pan: basically a baking sheet with rounded edges.

For the bacon

Preheat the oven to 375.

Lay bacon in a single layer on baking pan and bake until crisp, about 12 minutes.

Drain on paper towel-lined plate, cut into one-inch pieces, and set aside.

For the hash browns

Heat 1 tablespoon vegetable oil in the large sauté pan over medium heat.

Dice shallot and mix with hash browns.

Spread the hash brown mixture evenly over the bottom of the sauté pan, pressing down lightly with a spatula.

Cook for seven minutes, or until light brown and crunchy on the bottom.

Drizzle 1 tablespoon oil evenly over the uncooked top of the hbrowns along with salt and 1/4 teaspoon of pepper.

With valiant effort, flip hash browns over in one piece. I fail at this about 87% of the time. I've found that turning them over in large sections is sufficient. Basically, you want to cook the potatoes and get as many crunchy potato bits as possible.

Cook for an additional seven minutes on the other side, or until potatoes are cooked through.