Yukon Gold potatoes - watch the video to see (peeled and cut into bite-sized pieces for parboiling)
Salt - to taste (for boiling potatoes and seasoning)
Vinegar - watch the video to see (a splash added to potato boiling water to help keep shape)
Corn oil - about 1/4 cup (for shallow frying potatoes)
Onion - watch the video to see (sliced, added to potatoes for hash)
Bacon - 5 strips (thin sliced, fried crispy)
Eggs - 4 large (beaten with pinch of salt and splash of water for soft scrambled eggs)
Danish creary butter - about 2 tablespoons (used for cooking eggs, high butterfat content)
Tortilla - 1 large (large flour tortilla, toasted and grilled)
Cheddar cheese - watch the video to see (used in combination with pepper jack for melting on tortilla)
Pepper jack cheese - watch the video to see (used in combination with cheddar for melting on tortilla)
Avocado - about 1/2 avocado (scooped in chunks inside burrito)
Lime juice - about 1 lime (freshly squeezed for salsa and to prevent avocado oxidation)
Jalapeno - 1 large (seeded and deveined for mild heat in salsa)
Cilantro - watch the video to see (small amount in salsa, optional)
Water - watch the video to see (to thin salsa to pourable consistency)
Ancho chili powder - about 1 tablespoon (optional, added to salsa for deeper roasted flavor and heat)
Salt - to taste (to season salsa)