I would like to introduce our new Bacon & Sweet Potato Breakfast Empanada.
Not enough is said about breakfast empanadas, but I'm about to change all that, their crispy on the outside and warm and cheesy on the inside and we make two different kinds every day at the Bread and Honey Café.
Here is the recipe for our new amazing empanadas;
- 1 pound of sweet potatoes, peeled and boiled.
- 1 pound of Yukon potatoes, boiled whole skins on.
- 1 bunch of kale, boiled in salted water
- 12 oz of cooked, chopped bacon
- 8 oz of grated sharp white cheddar
- 1 cup of sour cream
- 12 eggs very softly scrabbled
- 1 tablespoon fine diced shallots
- 1 T kosher salt
Squeeze and chop the kale.
Sautéed shallots with the bacon and Kale.
Peel Yukon and sweet potatoes and cut into small pieces.
Mix all ingredients together and let cool on a floured surface.
Roll empanada dough into a 1/8 inch thick slab.
Cut into rounds, 3 to 4 inches across.
Scoop filling into the center of the dough rounds.
Egg wash the outer edges of the rounds, fold over and crimp edges with a fork.
Bake at 375 for 12 minutes or until it looks like something you want to eat.
This recipe makes a whole bunch, so for those of you who are making this for less than 20 people
you should probably cut the recipe in half.
This weekend, for our brunch special we are going to make these Breakfast Empanadas with chorizo instead of bacon and served with two eggs any way, topped with salsa and sour cream...
Oh my, so good!!