Will It Taco? Breakfast Smash Burger Tacos

Ingredients

• 1 lb Bacon Breakfast Sausage (leftover, crumbled into 3.5‑oz balls for each taco)
• 1 Large Yellow Onion (thinly sliced, salted to draw out moisture)
• 1 tsp Kosher Salt (for seasoning onions)
• 4 Caramello Flour Tortillas (8‑inch, warmed and lightly toasted)
• 2 tbsp Duck Fat (for frying frozen potatoes)
• 2 cups Frozen O'Brien Potatoes (thawed, diced; crisped in duck fat)
• 2 tbsp All-Purpose Flour (for the gravy roux)
• 1 cup Whole Milk (adds richness to the sausage gravy)
• 0.5 tsp Roasted Chicken Base Paste (adds umami; similar to Better Than Bouillon)
• 1 tsp Lone Star Brisket Rub (seasoning for the gravy (salt, pepper, garlic, celery seed))
• 0.5 tsp Garlic Powder
• 0.25 tsp Celery Seed
• 0.25 tsp Black Pepper (freshly ground)
• 1 cup Shredded Cheddar Cheese (about 4 oz, melts over the smashed patty)
• 4 Large Eggs (cooked sunny‑side‑up with runny yolk)
• 2 tbsp Fresh Chives (chopped, for garnish)
• 1 tbsp Pitfire Hot Sauce (or to taste)

Instructions

1. Slice and Salt the Onion

   Thinly slice the large yellow onion on a cutting board, place the slices in a mixing bowl, sprinkle with 1 tsp kosher salt, and gently massage to draw out moisture. Let sit while you prepare the rest of the recipe.

   Time: PT5M

2. Warm the Tortillas

   Pre‑heat the flat‑top griddle to 450°F. Place each Caramello tortilla on the hot surface for about 30 seconds per side, just until pliable and lightly toasted.

   Time: PT5M

   Temperature: 450°F

3. Crisp the Potatoes

   Add 2 tbsp duck fat to a skillet over medium‑high heat. Once shimmering, add the thawed frozen O'Brien potatoes, spreading them in a single layer. Cook, stirring occasionally, until golden and crisp, about 10‑12 minutes. Season lightly with salt.

   Time: PT12M

4. Make the Sausage Cream Gravy

   In a saucepan, crumble the leftover bacon breakfast sausage (about 1 lb) and add 0.5 tsp roasted chicken base paste. Stir to combine. Sprinkle 2 tbsp flour over the rendered fat, stirring constantly to form a roux; cook for 30 seconds. Gradually whisk in 1 cup whole milk, bring to a gentle simmer, and let thicken for 4‑5 minutes. Stir in 1 tsp Lone Star Brisket Rub, 0.5 tsp garlic powder, 0.25 tsp celery seed, and 0.25 tsp black pepper. Keep warm on low heat.

   Time: PT7M

5. Smash the Sausage Patty

   Form the remaining sausage into 3.5‑oz balls (about 4). Place a ball on a warmed tortilla, top with a handful of the salted onion slices, and press down firmly with a spatula or burger press, smashing it to about ¼‑inch thickness. Let the first side sear for 2‑3 minutes until a crust forms, then flip, add ¼ cup shredded cheddar, and let melt.

   Time: PT5M

   Temperature: 450°F

6. Cook the Egg

   Using the same sausage fat left in the pan, crack a large egg onto the griddle, keeping the yolk intact. Cook sunny‑side‑up until the whites are set but the yolk is still runny, about 2‑3 minutes. Season with a pinch of salt and pepper.

   Time: PT3M

7. Assemble the Tacos

   On each tortilla, layer the smashed sausage patty with melted cheese, a spoonful of warm sausage gravy, a handful of crispy potatoes, the sunny‑side‑up egg, a sprinkle of chopped chives, and a drizzle of Pitfire hot sauce. Serve immediately.

   Time: PT3M

8. Serve

   Plate the tacos, enjoy with a fork and knife if needed, and savor the blend of savory sausage, creamy gravy, crisp potatoes, and runny yolk.

   Time: PT0M

Nutrition Facts

Calories

590

Protein

31g

Carbohydrates

19g

Fat

35g

Fiber

1.5g