Crunchwraps

Jalapeno Sauce

  • 80 g sour cream
  • 0.5 limes juiced
  • 1 jalapeno
  • 0.25 tsp paprika powder
  • 1 tsp salt
  • 1 Tbsp black pepper

Crunchwraps

  • 4 hashbrown patties
  • 5 eggs
  • 1 Tbsp milk
  • 1 Tbsp butter
  • 1 tsp salt
  • 1 Tbsp black pepper
  • 2 Tbsp chives
  • 4 tortillas
  • 4 slices bacon
  • 250 g grated cheddar
  • 250 g grated gouda
  • 1 Tbsp vegetable oil
  1. Mince jalapeno and mix sauce ingredients, set aside.
  2. Bake hash browns, set aside
  3. Whisk together eggs and milk
  4. Melt butter in a pan and cook eggs until done
  5. Season eggs with salt, pepper and chives, set aside
  6. Fry bacon, set aside.
  7. Spread sauce on the tortillas, top each with a hashbrown, a quarter of the eggs, bacon and a quarter of the cheese.
  8. Fold in the sides of the tortillas to create triangles, then flip them over, so they stay together.
  9. Heat oil in a pan, then fry tortillas, one at a time, for 3-5 mins on each side, until they are golden brown.

Tags

breakfast sandwich potato