Southwest Sweet Potato Breakfast hash


PRODUCTS USED IN RECIPE

10" Pressed
Southwest Sweet Potato Breakfast hash

Original Recipe Serves 12

INGREDIENTS

12 each  10" Heat Pressed Flour Tortillas (10420)  
6 lbs.  Sweet Potatoes , medium dice 
As needed Neutral Oil  
1 Tbsp.  Garlic Powder  
1 Tbsp.  Kosher Salt  
12 oz.  Bell Peppers , diced 
12 oz. Yellow Onions , diced 
24 oz.  Turkey Sausage , cooked 
24 oz. Liquid Egg Whites  
3 tsp.  Southwest Seasoning  
As needed  Salsa Rojo  
As needed  Scallions  

DIRECTIONS

1.) Pre-heat oven to 350°F.

2.) Toss sweet potatoes in a neutral cooking oil to coat. Season with garlic powder, salt, and bake until tender. Hold hot for service.

3.) To prepare one portion, place 1 tortilla shell in mold and bake until crispy.

4.) In a large skillet over medium-high heat, add 5 oz. roasted sweet potatoes, 1 oz. bell pepper, 1 oz. yellow onion, 2 oz. turkey sausage, and 2 oz. of liquid egg whites. Cook until warm and eggs are set. Stir often.

5.) Season with prepared southwest seasoning.

6.) Top the baked tortilla shell with the mixture.

7.) Garnish with ½ oz. of salsa roja and a 3-finger pinch of scallions.

Recipe Using Same Product(s)

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