Instructions

Fried Egg Breakfast Potatoes

Ingredients:

• 1 package Chef Hak's Tri-Color Breakfast Potatoes with Chicken Sausage
• 2–4 large eggs
• 1 tbsp avocado oil or butter (for frying eggs)
• Salt and freshly ground black pepper, to taste
• Fresh cilantro or green onions, chopped (optional) 
• Hot sauce or salsa (optional)
• Avocado slices (optional)

Instructions:

1. Cook the Breakfast Potatoes
• Prepare the Chef Hak's Breakfast Potatoes according to the package directions until hot and lightly browned.
2. Fry the Eggs
• Heat avocado oil or butter in a nonstick skillet over medium heat.
• Crack the eggs into the skillet.
• Cook until the whites are set and the yolks remain runny (about 2–3 minutes), or cook longer for over-medium or over-hard eggs.
• Season with salt and pepper.
3. Assemble
• Divide the breakfast potatoes between bowls or plates.
• Top each serving with a fried egg.
• Garnish with cilantro or green onions.
• Serve with avocado and your favorite hot sauce or salsa if desired.

Breakfast Potato Tacos

Ingredients:

• 1 package Chef Hak's Tri-Color Breakfast Potatoes with Chicken Sausage
• 8 small corn or flour tortillas
• 4 large eggs, scrambled
• ½ cup shredded cheddar or Monterey Jack cheese
• ¼ cup chopped cilantro
• ¼ cup diced avocado
• Salsa or your favorite hot sauce
• Lime wedges (optional)

Instructions:

1. Cook the Breakfast Potatoes
• Prepare the Chef Hak's Breakfast Potatoes according to the package directions until heated through and lightly browned.
2. Scramble the Eggs
• Whisk the eggs and cook in a lightly greased skillet over medium heat until soft and fluffy.
3. Warm the Tortillas
• Heat tortillas in a dry skillet or directly over a gas flame until warm and pliable.
4. Assemble the Tacos
• Fill each tortilla with scrambled eggs and Chef Hak's Breakfast Potatoes.
• Top with shredded cheese, avocado, cilantro, and salsa or hot sauce.
• Finish with a squeeze of fresh lime, if desired.