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6
10 minutes
A delicious autumn-inspired breakfast featuring crispy sausage, golden potatoes, fluffy scrambled eggs, and sweet apple and pear chutney. Served in warm corn tortillas and finished with fresh chives for a savoury breakfast with a hint of sweetness.
Author:James Brace
1 lb breakfast sausage meat
1 lb frozen tater tots or potato bites
6 large eggs
12 small corn tortillas
¾ cup apple and pear chutney
2 tbsp fresh chives, chopped
2 tbsp butter
1 tbsp cooking oil
Preheat your Blackstone griddle to medium heat, leaving one side on low for cooking the eggs.
Add the butter and cooking oil to the medium-heat side of the griddle.
Place the sausage meat onto the griddle and break it apart with your spatulas. Cook, stirring frequently, until browned and crispy.
Add the frozen tater tots alongside the sausage, allowing them to cook in the rendered sausage fat. Turn occasionally until golden, crispy, and heated through.
Crack the eggs into a bowl and lightly whisk until combined.
Pour the eggs onto the cooler side of the griddle. Gently fold them with your spatulas, cooking slowly until soft and fluffy.
Continue cooking the sausage and potatoes, breaking up some of the tater tots to create crispy edges while leaving others intact.
Make space on the griddle and add the corn tortillas. Warm briefly on each side until soft and pliable.
To assemble, divide the crispy potatoes evenly among the warm tortillas.
Top each tortilla with sausage meat and scrambled eggs.
Add approximately 1 tablespoon of apple and pear chutney to each taco and finish with freshly chopped chives.
Serve immediately while warm.
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