- 1 pack Old El Paso™ Tortilla Pockets™
- 4 tablespoons Old El Paso™ Thick 'N Chunky Salsa
- 1 tablespoon olive oil
- 100g pancetta slices or streaky bacon rashers, halved width ways
- 250g pork sausages, cut into pieces
- 750g new potatoes, cut into small chunks
- 100g baby spinach leaves
- 2 tablespoons freshly chopped chives
- 4 tablespoons soured cream
- Heat the oil in a large frying pan over a medium heat and cook the pancetta for 3-4 minutes or until golden. Remove with a slotted spoon and drain on kitchen paper. Add the sausages and potatoes to the pan and cook in the oil for 15-20 minutes, stirring occasionally, until golden and tender. Return the pancetta to the pan with the spinach and continue to cook for 2-3 minutes until the spinach has just wilted. Stir in the chives. Season to taste.
- Heat the pockets to pack instructions.
- Serve warmed pockets with the hash, soured cream and salsa in separate bowls and let everyone fill their own pockets their own way.
Give it a Spanish twist by using chorizo sausage and swapping chives for parsley.
To save time, why not use already boiled potatoes or boil your own the night before. Cook the sausages for 5-6 minutes, then stir in the cooked potatoes and cook for a further 5-6 minutes until golden.
Make the filling ahead of time and simply reheat and stuff the pockets in the morning when ready for breakfast. Reheat in the microwave on high in 1 minute bursts until piping hot or reheat in a frying pan over a medium-high heat for 8-10 minutes until piping hot.