SCRAMBLED EGG, POTATO, AND BACON TOSTADAS
Categories Egg Potato Breakfast Brunch Bake Fry Kid-Friendly Bacon Fall Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 6
Number Of Ingredients 13
Steps:
- In a 10-inch heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking and fry tortillas, 1 at a time, turning with tongs, until pale golden and crisp, about 1 1/2 minutes. Transfer tortillas as fried with tongs to paper towels to drain and cool completely. Tortillas may be fried 1 week ahead and kept in an airtight container at room temperature.
- Preheat oven to 350°F.
- In a shallow baking pan arrange bacon in one layer and cook in middle of oven, turning occasionally, until crisp. Transfer bacon to paper towels to drain and crumble. Bacon may be made 1 1/4 hours ahead and kept warm on baking sheet in turned-off oven.
- Peel potatoes and cut into 1/2-inch cubes. In a 12-inch non-stick skillet heat water and 2 tablespoons butter over moderate heat until butter is melted. Add potatoes and cook, covered, over moderately low heat 6 minutes. Remove lid and cook potatoes over moderately high heat, stirring occasionally, until golden and tender. Potatoes may be made 1 hour ahead and kept warm on baking sheet in turned-off oven.
- In a bowl whisk together eggs, scallions, and salt and pepper to taste. In skillet heat remaining 2 tablespoons butter over moderate heat until melted. Add eggs and cook, stirring and breaking up into bite-size pieces, until just cooked through. Eggs may be made 45 minutes ahead and kept covered.
- Spoon potatoes, bacon, and eggs onto tortillas and serve with accompaniments.
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Sameer Islam
[email protected]These are the best tostadas I've ever had!
James Hubbard
[email protected]I'm not a huge fan of breakfast, but these tostadas are so good that I could eat them for breakfast, lunch, and dinner.
Md najmol isslam
[email protected]These tostadas are the perfect party food. They're easy to make and everyone loves them.
BeastOfNature
[email protected]I love that these tostadas can be made ahead of time and then reheated when you're ready to serve.
Really cool Kid
[email protected]These tostadas are a great way to get your kids to eat their vegetables.
rojon mia
[email protected]I've never made tostadas before, but these were so easy to follow and they turned out great!
Spirit Dog
[email protected]These tostadas are the perfect breakfast or brunch dish. They're filling, flavorful, and easy to make.
Ajit Ajit
[email protected]My family loved these tostadas! They're a great way to use up leftover potatoes and bacon.
Camper Williams
[email protected]These tostadas were so easy to make and they tasted amazing! I will definitely be making them again.
Ashli Posvar
[email protected]I thought these tostadas were going to be more flavorful. I was a bit disappointed.
Ally Marie
[email protected]These tostadas were just okay. I found them to be a bit bland.
Douglas Caines
[email protected]I'm not sure what went wrong, but my tostadas turned out really dry. I think I might have overcooked the eggs.
ali nsubuga
[email protected]Definitely making these again!
Mercy Adda
[email protected]Yum!
Ryan Silva
[email protected]So good! I made these for breakfast this morning and they were the perfect way to start the day.
sojib Ali
[email protected]These were delicious! I followed the recipe exactly and they turned out perfectly. The only thing I would change is to add more salsa next time.
mahabub hossain
[email protected]I've made these tostadas several times now and they're always a crowd-pleaser. The flavors are so well-balanced and the crunch of the tostadas is the perfect complement to the soft scrambled eggs and potatoes.
Ershad Kamal
[email protected]These tostadas were a huge hit with my family! The combination of scrambled eggs, potatoes, bacon, and salsa was absolutely delicious. I especially appreciated how easy they were to make - I had them on the table in under 30 minutes.