1bag16 oz shredded or cubed potatoes (I used Alexa's frozen organic hashed browns, straight from the freezer)
1/2each: red, green, orange bell pepper, chopped(buy these pre-chopped to save extra time!)
6pastured eggs
few handfuls baby spinachroughly chopped
1/4of a medium red onionchopped
1/2cupcooked or canned and drained black beans
1medium avocadopeeled and sliced
Fresh cilantro
Grape tomatoes
salt and pepper to taste
Cotija cheesecrumbled
Salsa
Instructions
Brown the breakfast sausage in a saute pan and set aside.
While sausage is browning, heat the lard in a second large saute pan over medium high heat until it just begins to bubble. Add the potatoes and cook, stirring occasionally for even browning. Sprinkle with salt and pepper to taste. When the potatoes have begun to brown, add the chopped bell peppers. Continue to stir until all are nicely browned.
Spoon the cooked sausage into the potato and pepper mixture and stir to combine. Turn the heat off and leave pan on the burner.
Once the sausage has been spooned out of the pan, heat the remaining sausage grease over medium high heat (add ghee if there isn't enough), then add the eggs to the hot pan and cook to your liking, sprinkling with salt and pepper to taste.
While eggs are cooking, lay tortillas on plates. Pile the desired amounts of the following on top: spinach, red onions, black beans, and cilantro.
Spoon potato-pepper-sausage mix onto each. Then lay one cooked egg and a few slices of avocado on top, and sprinkle with Cotija cheese and additional cilantro. Serve with salsa.