Serves 2
Ingredients
3 slices bacon, cut crosswise into thin strips
2 Sausages – skinned and broken into small balls.
120gm Mushroom
175gm potatoes, peeled and cut into 1/2-inch cubes
2 flour tortillas
2 eggs
50gm grated cheese
Hollandaise Sauce
Preparation Method
Add sliced bacon and sausage meat balls and mushrooms into a large skillet set over medium-high heat. Cook, stirring occasionally. Transfer using a slotted spoon to a paper-towel lined plate to drain. (Remove all but 2 tablespoons or so of the bacon fat – reserving excess for later)
Return skillet to medium-high heat. Add potato cubes and cook, without stirring, for about 5 minutes or until bottoms start to brown. Stir to flip, and continue to cook, stirring every 3 to 4 minutes, until potatoes are tender and browned on most sides. (about 12 to 15mins)
Whisk 2 eggs together in a small bowl.
Heat a skillet over medium heat. Add a teaspoon of reserved bacon fat. Add half of egg mixture, swirling to spread egg out to the edges of the skillet.
Cook for 30 seconds until bubbling, then sprinkle with 30gm or so of grated cheese. When melted, place a tortilla on top of the whole thing and press lightly to stick them together. At this point the egg should be cooked through. Repeat with the other tortilla.
Flip the whole thing, tortilla side down, onto work surface. Spoon some bacon, sausage and mushroom down the middle of the tortilla. Fold in edges roll and keep warm.
Heat the Hollandaise Sauce.
Cut the wrap in 2, position on top of the potatoes and pour over the sauce, garnish with a pinch of cayenne pepper.
Ormside Kitchen 