A delightful gluten-free recipe for savory breakfast tacos using pancakes as the shell, filled with crispy hash browns, bacon, sautéed peppers and onions, fresh tomato, and a fried egg.
In a large bowl whisk pancake ingredients until combined. Cook pancakes in a large pan on medium heat lightly coated in butter using 1/4 cup of batter for each pancake (About 4-6 pancakes total).
Using a box grater shred your potatoes (hash-browns) and set in a bowl. Rinse potatoes in cold water to remove excess starch. Dry potatoes in a clean kitchen towel until completely dry.
In a large pan add 2 Tbsp of butter and 1 Tbsp of olive oil and cook potatoes on medium heat until crispy. Season with salt and pepper to taste (Add more oil if needed).
In a pan cook bacon to your liking and set aside.
Next finely dice the onion, pepper and tomato (leave the tomato separate).
In a medium pan sauté just the onion and pepper in olive oil, season with salt and pepper to taste. Sauté for about 5 minutes until slightly caramelized.
In a small pan on medium-low heat, add butter and olive oil. Crack your egg into the pan. Baste your egg with butter and oil until the egg white is cooked but the yolk is still soft. Season egg with a little salt and pepper. (Can sub scrambled eggs if you prefer).
Assemble with pancake down (like a soft taco shell), hash-brown potatoes, bacon, peppers and onions, tomato, your fried egg on top, garnish with chives and add hot sauce if desired. Enjoy!
