Crispy Smashed Potato Pancakes with Guacamole, Pico de Gallo, Bacon and Eggs
– courtesy, once again, of the awesome. ➳ Closet Cooking
A crispy smashed potato served topped with melted cheese, cool and creamy guacamole, crispy bacon, a fried egg with a runny yolk and a fresh tomato salsa!
4 medium potatoes, scrubbed and pricked with a fork
1 teaspoon oil
salt and pepper to taste
8 strips bacon
1 cup cheddar cheese, shredded
1 cup guacamole
1 cup pico de gallo (fresh tomato salsa)
Bake the potatoes on a baking sheet in a preheated 425F/220C oven until just tender, about 40-60 minutes.
Brush the potatoes with oil, season with salt and pepper and bake them on the top shelf of a preheated 450F/230C oven until golden brown and crispy on top, about 20 minutes.
Meanwhile cook the bacon and set aside on paper towels to drain
Sprinkle the cheese on the potatoes and bake until melted, about 5 minutes.
Cook the eggs as desires.
Plate the crispy smashed potatoes, top with the guacamole, fried egg and pico de gallo and enjoy!
Tip: Bake the potatoes and make the guacamole and pico de gallo the night before and/or make the guacamole and pico de gallo while the potatoes are baking.
Option: Use your favourite taco style condiments like salsa, sour cream, pickled jalapenos, etc.