Breakfast Burritos and Chinese Hashbrowns

Start your morning with this delicious brekkie!

Recipe by: Thando Manyoni
Time: 45 minutes
Serves: 2


  • For the breakfast burrito;
  • 500g Golden Cloud pancake mix
  • 1L milk
  • 2 eggs
  • 30ml oil
  • Filling;
  • 6 eggs, cooked scrambled eggs
  • 1 cup cherry tomatoes, quartered
  • 2 cups grated cheddar cheese
  • 1 cup diced bacon, cooked
  • 1 large avocado, sliced
  • 2 cups baby spinach
  • For the hashbrown;
  • 300g Potatoes, julienned
  • 1 tbsp fresh chives
  • 100g sandwich ham, julienned
  • 4 eggs, separated
  • ½ tsp salt
  • 1 tsp five spice
  • 2 tbsp Golden Cloud Cake Flour
  • 2 tbsp butter

How To Make Breakfast Burritos

  1. In a large bowl, add the pancake mix, create a well and add the milk, eggs and oil.
  2. Whisk until smooth, adding more milk if needed to thin the batter
  3. Heat a large skillet and spray with non-stick cooking spray.
  4. Pour 1/3 cup of the batter to the pan and tilt the pan to spread the batter around.
  5. Cook until golden brown on each side.
  6. To assemble the burrito’s; fill the pancakes with scrambled eggs, tomatoes, cheese, bacon, avocado and baby spinach, then roll into burritos. Serve
  7. For the hashbrown; combine the julienned potatoes, chives, ham, egg whites, salt, five spice and cake flour in a medium bowl.
  8. Heat a skillet and melt the butter.
  9. Place 3-4 full tablespoons of the potato mixture into little nests in the skillet.
  10. Create a well in each nest, place an egg yolk in the centre of each nest and fry on one side for 2-3 minutes or until golden.
  11. Flip the hashbrown over then fry till golden on the other side.
  12. Serve and enjoy

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