Hash Brown Breakfast Taco with Maple Sriracha Recipe

How to Make Hash Brown Breakfast Taco with Maple Sriracha


  1. Preheat oven to 190°C (170°C fan-forced). Line a baking tray with baking paper.
  2. Make the syrup first. Place the chilli garlic sauce and maple syrup into a small pan, set over a medium-high heat. Cook for 1 minute or until thick and syrupy. Set aside to cool.
  3. Place the hash browns onto baking tray and bake for 10 minutes or until golden brown. Turn over, add the bacon to the tray and bake for a further 12 minutes. Cut the hash brown in half lengthways.
  4. Meanwhile, dry fry the wraps in a frying pan over a high heat until blistered and lightly charred. Set aside and cover with foil to keep warm.
  5. For the scrambled eggs, place a non-stick frying pan over a medium-high heat. Crack the eggs into a mixing bowl and season well with salt and pepper. Place oil in the pan, add the eggs and cook for 1-2 minutes, gently stirring continuously until nearly cooked, then remove from the heat. Season with salt and pepper as desired.
  6. Place the wraps onto plates and top with eggs, bacon and hash browns. Drizzle with syrup and serve.

Tip: The eggs can be prepared any way you like them – fried, boiled, poached or scrambled.

Optional: For a vegetarian version, substitute the bacon with spinach, mushrooms or tomato.