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Carnitas Breakfast Bowls

Slow-cooker carnitas served over crispy breakfast potatoes with scrambled eggs, avocado, cheddar and salsa.
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Prep Time 15 minutes
Cook Time 20 minutes
Slow Cooker Time 7 hours
Total Time 7 hours 35 minutes
Course Breakfast, Brunch
Servings 4 servings

Ingredients
  

For the Carnitas

  • 1 package AdapTable Meals Carnitas Pork Roast
  • 4 cups beef broth
  • 1/2 yellow onion diced
  • 2 tablespoons minced garlic
  • 1 teaspoon salt divided
  • 1 teaspoon pepper divided

For the Breakfast Potatoes

  • 4 cups packaged hash brown potatoes
  • 2 tablespoons butter
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper

For the Bowls

  • 4 eggs scrambled
  • 2 avocados
  • 1 cup shredded cheddar cheese
  • 4 tablespoons salsa

Instructions
 

  • Place the carnitas in the slow cooker. Add the diced onion, minced garlic, beef broth and half of the salt and pepper. Make sure the broth covers the carnitas. Cook for 6 to 7 hours, or until the meat is completely shredded.
  • Season the potatoes with the garlic powder, cayenne and the remaining salt and pepper. Melt the butter in a non-stick skillet, add the potatoes and stir to coat. Cover with a lid and cook for ten minutes.
  • Remove the lid and cook for an additional ten minutes, turning frequently, until brown and crisp on all sides.
  • Cook the eggs to your preference. I recommend scrambled.
  • Assemble each bowl with carnitas, scrambled eggs, potatoes, avocado, cheese and salsa.