Divide the ground beef into 4 equal sized patties and press them out, almost smashed. Season the patties well on both sides with the garlic and onion powder, ground black pepper, and salt.
In a large high-sided sauté pan, heat the olive oil over medium heat and add the mushrooms and onions. Sauté until the mushrooms are cooked and the onions become translucent, about 5 to 7 minutes. Stirring occasionally. Add the butter and stir.
Once the butter has melted add the flour, stir, and continue to cook for another 2 to 3 minutes to get as much of the flour taste out of the gravy.
Pour in the beef broth, Worcestershire, and soy sauce. Bring to a simmer, stirring occasionally. Simmer between 14 and 16 minutes. The gravy will start to thicken.
While the gravy thickens, heat a cast iron pan or another pan on medium heat. Spray with cooking spray and cook the patties two at a time if you have room. Cook the patties for 4 to 5 minutes on each side, you want to get a good sear on each side. Cook through to at least 160 degrees or there is no more pink.
Remove the patties, spray with additional cooking spray or butter, and cook your 4 eggs, sunny-side up, in the same pan. NOTE: You can add your patties to the gravy to keep them warm as you finish cooking the patties and the eggs.
To cook your eggs, warm 1 Tbs of olive oil over low heat. Crack your eggs into the pan, if you can fit all four, go for it, if not add more olive oil for each instance. Cover the eggs and cook until the whites set. Season with salt and ground black pepper.
Build your loco moco starting with 1 Cup of cooked white rice. Top with the patty and then add the gravy. Finish off with a nice sunny-side egg on the top. Enjoy!
In a large pan, warm the olive oil over medium heat. Add the shredded potatoes and spread evenly across the pan. Cook the potatoes for 8 to 10 minutes. Stir or flip the potatoes over and continue to cook for another 8 to 10 minutes. Stir occasionally and continue to cook until the potatoes are crispy to your liking.
While you cook the potatoes, smash 2.5 oz of breakfast sausage evenly on one side of the tortilla (makes 6 tacos). Heat a non-stick pan over medium heat, spray with cooking spray and cook the breakfast sausage tortilla, sausage side down, for 3 to 4 minutes. Flip the tortilla and cook for another 1 to 2 minutes. Be careful not to burn the tortilla on the second side.
Repeat this process for the remaining 5 tortillas, but you may need to decrease the time by a minute after the first taco as the heat of the pan may have increased. Just make sure that the sausage is cooked through, which will not take long because they are so thinly spread on the tortilla.
After the potatoes and smashed tacos are done cooking, whisk the eggs well in a medium size bowl. Clean one of your pans, or you can use the pan that the sausage cooked in to add flavor to the eggs. Spray the bottom of the pan with cooking spray or melt a Tbs of butter over low-medium heat. Add the eggs and using a spatula, stir the eggs every 30 to 45 seconds to cook the eggs evenly. Season with salt and ground black pepper. Once the eggs have reached your desired doneness, pull them off the heat and set to the side. NOTE: You can sub the scrambled eggs for eggs prepared any other way you would like.
Build your tacos!! Add your hashbrowns, eggs, shredded cheese, and taco sauce. You can add other toppings such as sour cream and cilantro at your leisure. Enjoy!
Cook the tater tots according to the package instructions but it’s best if the tater tots are well done and crispy. If using the oven, add the diced onions and peppers.
If you are not using an oven, sauté the onions and peppers in a sauté pan over medium heat for 5 to 7 minutes. You will need two sauté pans or pans for this recipe.
If cooking separately, remove the onions and peppers from the sauté pan, place in a bowl, and set them aside while you finish cooking the rest of the ingredients.
While the tots cook, make the sausage gravy in a large sauté pan or cast iron skillet.
While the sausage gravy simmers to tighten to your desired thickness, beat the 10 eggs well in a medium bowl.
Add 2 tablespoons of butter to the sauté pan over medium-low heat. Once melted, add the eggs and cook.
Using a spatula, slowly moved the egg mixture around as it cooks, about every 20 seconds.
Continue to move the eggs until they are scrambled to your desired doneness. Remove from heat.
Season the eggs with salt and black pepper.
To serve, start with a serving of tater tots, onions, and green peppers in a large bowl or plate, or if you cooked them separately, add some of the sautéed onions and green peppers to the tater tots. Top with a large ladle of the sausage gravy, then add the scrambled eggs. To finish, add shredded cheese, freshly ground black pepper, and other items like hot sauce, salsa, etc. if you prefer.
In a 9 x 13 baking dish or an enameled cast iron casserole dish mix the hashbrowns, sausage, rotel, green pepper, onion, spices, and 1 1/2 cups of the shredded cheese.
In a large bowl, beat the eggs and the milk.
Pour the eggs over the casserole mix and ensure that you pour over top of the entire dish.
Top with the remaining 1/2 cup cheese.
Bake uncovered in the oven between 40 and 50 minutes, pending your oven.
Remove the casserole and let cool for 5 to 10 minutes before serving.
Store the leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave.
8oz Cotija cheese (Fresh feta if you cannot find cotija)
1 1/2 Tsp Cumin
1/2 Tsp Chili powder
1/2 Tsp Ground black pepper
1/2 Tsp Paprika
1/2 Tsp Cayenne
1/4 Tsp Garlic powder
Directions
In a medium pot, place the diced potatoes and cover with water, one inch above the potatoes. Add a teaspoon of salt and bring to a boil over medium-high heat.
Boil for 5 to 7 minutes. Check the potatoes at 5 minutes by poking them with a fork. When tender and not breaking down, remove from heat and drain in a colander.
Once drained, lay the potatoes out on a baking pan lined with paper towels and let them cool for 10 to 15 minutes. Then place in the refrigerator for at least one hour to chill through.
In a small pot, place the diced jalapeños and corn and cover with water. Bring to a boil and boil for 2 minutes. Remove from heat and strain. Place the mix in a small bowl and cool before placing it in the refrigerator for at least one hour to chill through.
While the potatoes and corn chill, combine the mayo, sour cream, and lime juice in a small bowl and mix well.
After the potatoes and corn mix have been chilled, combine the potatoes, corn mix, diced eggs, onions, and lime mayo mix in a large bowl and mix well. Add the seasoning and the cilantro and mix well again.
Refrigerate the potato salad for at least one hour to set and to incorporate the flavors throughout.
Drain the liquid from the can of rotel. In a large pan, warm 1 Tbs of olive oil over medium-high heat. Add the rotel, onions, green bell pepper, jalapenos, a pinch of salt, and ground black pepper to the pan. Sauté for 2 to 3 minutes.
Break the tostada shells into one inch pieces.
Add the hot dogs, broken tostada pieces, the seasonings, and continue to sauté for another 3 to 5 minutes.
While you are sautéing, crack the eggs in a bowl and whisk them together.
Reduce the heat of the pan to low and add the eggs. Slowly stir the eggs around to combine everything.
Add the pepper jack cheese and continue to stir the eggs periodically to avoid any burning or over cooking the eggs.
When the eggs are done to your liking, whether you like them a little runny (3 minutes) or well done (over 6 minutes), remove from the heat.
Serve on a plate, in a burrito, as a taco, however you want, and top with your favorites. I like the Taco Bell Fire Sauce myself, with a dash of sour cream and cilantro.
