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@realaleeu:

ALEEU🙅‍♂️
ALEEU🙅‍♂️
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Region: NG
Monday 25 May 2026 21:44:44 GMT
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user4615447295404
patrick nwabuize :
hello
2026-06-23 08:01:28
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autarmamatah87
Autarmamatah💙🫶🩷87 :
hello 📞
2026-06-10 09:11:20
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aleeboy20
🫂aleeboy20🦋💫 :
🥰🥰🥰
2026-06-25 14:10:22
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mukthy5
mukthy🥀 :
🙏🙏🙏
2026-06-15 00:52:48
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_real_king_v_o_a
_real_king_V_O_A :
😎😎😎
2026-05-30 07:33:56
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alhaji.khabir
alhaji Khabir :
👍👍👍
2026-05-25 21:52:04
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aliyusalisu837
100% :
❤️❤️❤️
2026-05-25 21:47:46
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musasulaiman45
musa dembele :
🥰🥰🥰
2026-06-28 17:13:08
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Breakfast burritos done right. 🌯🔥 - Makes 4 Hash browns: 2 large potatoes 1 tbsp plain flour 1 tbsp ghee (or butter) Salt A few thyme leaves Oil for deep frying Fillings: 4 tortillas 6 eggs, whisked 8 rashers bacon 3 tbsp maple syrup 1 red capsicum ¼ red onion, finely diced Handful coriander, chopped 1 tbsp olive oil Sriracha Start with the hash browns. Peel and grate the potatoes, then add them to a bowl of cold water and rinse off the excess starch. Drain well. Cook the grated potato in a pan over medium heat with the ghee, salt and thyme until soft. Transfer to a bowl, sprinkle over the flour and mix to combine. Shape into hash browns and place in the freezer for about 20 minutes to firm up. Lay the bacon between two trays, drizzle with maple syrup and roast at 200°C until crispy. For the fresh topping, combine the diced red capsicum, red onion, coriander and olive oil in a bowl and season lightly with salt. Deep fry the hash browns until golden and crispy. Cook the in a fry pan over medium -low heat and scramble. To assemble, warm the tortillas then layer with a hash brown, eggs, crispy maple bacon, the capsicum mix, extra coriander and a drizzle of sriracha. Roll it up tightly and serve.
Breakfast burritos done right. 🌯🔥 - Makes 4 Hash browns: 2 large potatoes 1 tbsp plain flour 1 tbsp ghee (or butter) Salt A few thyme leaves Oil for deep frying Fillings: 4 tortillas 6 eggs, whisked 8 rashers bacon 3 tbsp maple syrup 1 red capsicum ¼ red onion, finely diced Handful coriander, chopped 1 tbsp olive oil Sriracha Start with the hash browns. Peel and grate the potatoes, then add them to a bowl of cold water and rinse off the excess starch. Drain well. Cook the grated potato in a pan over medium heat with the ghee, salt and thyme until soft. Transfer to a bowl, sprinkle over the flour and mix to combine. Shape into hash browns and place in the freezer for about 20 minutes to firm up. Lay the bacon between two trays, drizzle with maple syrup and roast at 200°C until crispy. For the fresh topping, combine the diced red capsicum, red onion, coriander and olive oil in a bowl and season lightly with salt. Deep fry the hash browns until golden and crispy. Cook the in a fry pan over medium -low heat and scramble. To assemble, warm the tortillas then layer with a hash brown, eggs, crispy maple bacon, the capsicum mix, extra coriander and a drizzle of sriracha. Roll it up tightly and serve.

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