Everyone loves breakfast for dinner! You don’t? Well how about this spicy spin! We usually make this when we have some suitable leftovers from tacos/enchiladas etc.
You’ll see we’ve air fried some hash browns (these are the Walmart brand), with a side of easy over eggs and some black beans. The black beans (we like SW Brand) are heated in the saucepan with a little garlic, oregano and smoked paprika – here we tossed in some leftover pico de gallo for good measure too.
Lastly, we had some cilantro tomatillo ranch dressing left over from a fish taco meal, that went on there as well. The result, a knockout twist on an already fun dinner.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!