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Breakfast Tostada

Potato Medley Breakfast Tostada Recipe
Yield: 10 Servings (16 oz.)

Yield: 10 Servings (16 oz.)

This breakfast tostada made with Simplot RoastWorks® Roasted Potato Medley, pork carnitas, pico de gallo, a poached egg and green chile hollandaise tastes every bit as delicious as it looks. The reasons to add this to your breakfast menu really "stack up".

Ingredient Weight Measure
Simplot Harvest Fresh™ Avocados: Avocado Halves, Frozen 12/2lb 4 each
Vegetable oil 2 fl. oz. 1/4 cup
Simplot RoastWorks® Roasted Potato Medley 40 oz. 1 bag
Pork carnitas, prepared, pulled 20 oz.
Egg yolks 6 each
Dijon mustard 1/2 tsp.
Lemon juice 2 Tbsp.
Butter, melted 8 oz. 1 cup
Green chiles, diced 4 oz.
Black pepper, coarse grind 1 Tbsp.
Pico de gallo, prepared 20 oz. 2 1/2 cups
Queso fresco cheese, crumbled 10 oz.
Tostada shells, prepared, 5-inch diameter 10 oz. 20 each
Eggs, poached 10 each
Cilantro, sprigs 10 each
Preparation Instructions:
Step 1
Thaw avocado halves according to package instructions. Cut each avocado half into 5 slices.
Step 2
Heat the oil in a large skillet over medium-high heat, add the potatoes and cook for 6-8 minutes until lightly golden brown and cooked through. Add the pork and cook until heated through. Reserve warm.
Step 3
In the container of a blender, combine the egg yolks, mustard and lemon juice. Cover, and blend for about 5 seconds. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Pulse in green chiles and pepper until smooth. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
Step 4
For each serving; place tostada shell on serving plate. Layer with 3 oz. of pico blend, another tostada shell, 6 oz. of potatoes, 1 poached egg and sauce with 3-4 fl. oz. of green chile hollandaise. Garnish with 2 slices of avocado and a sprig of cilantro.
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