Birria Breakfast Hash with Poached Eggs and Avocado Salsa

Ingredients

• 2 cups braised birria beef, shredded
• 4 cups russet potatoes, peeled and diced
• 1 onion, diced
• 2 tablespoons olive oil
• 4 eggs
• 1 cup birria consommé

• 2 avocados, diced
• 1 lime, juiced
• 1 cup red onion, finely chopped
• 1 cup cilantro, chopped
• 1 jalapeño, seeded and minced
• to taste salt

1. 01
   Heat olive oil in a large skillet over medium heat. Add diced onions and cook until translucent, about 5 minutes.
2. 02
   Add the diced potatoes to the skillet and season with salt. Cook until golden and crispy, stirring occasionally, about 15-20 minutes.
3. 03
   Stir in the shredded birria beef and birria consommé, cooking until heated through and well combined with the potatoes, about 5 minutes.
4. 04
   In a separate pot, bring water to a simmer. Add a splash of vinegar, then gently crack eggs into the water to poach, cooking for 3-4 minutes until the whites are set and yolks remain runny.
5. 05
   For the avocado salsa, combine diced avocados, lime juice, red onion, cilantro, jalapeño, and salt in a bowl. Mix gently to combine.
6. 06
   Serve the birria hash in bowls, topped with a poached egg and a generous spoonful of avocado salsa.