I drizzled these with Jardines Tomatillo Salsa, not much, just a drizzle and lordy these were good. There is something perfect about the flavor of Jardine’s 7J Ranch Tomatillo Salsa Just the right tang and heat to liven up about anything. And with such a surprisingly fresh flavor for a jarred product.
This breakfast taco recipe is easy and delicious. Who doesn’t like breakfast tacos with potatoes, eggs and your favorite salsa?
Keep a bag of frozen steak fries in the oven. When you’re ready to make these breakfast tacos. Just take a sharp knife and cut them into chunks. Heat oil in your fry pan and add the frozen potatoes. Cook until warm and crispy. Then add eggs and follow the recipe below. This will save time rather than using a fresh potato.
- 8 white corn tortillas
- 1 tablespoon canola oil
- 1 medium potato cut into medium small cubes
- 3 eggs
- 1 tablespoon milk or water
- 1 Hatch Green Chile roasted, top and seeds removed and most of roasted skin removed (with hands, not water)
- salt and pepper to taste
- 4 teaspoons tomatillo salsa
Slightly wet a clean kitchen towel. Fold around the stack of corn tortillas and place in a gallon sized plastic bag. Don't seal the bag and place in a microwave and cook 4 minutes at 50% power. Don't remove the tortillas from microwave until ready to assemble tacos.
Peel and cube potato. Par boil in a sauce pan of salted water for 5 minutes. Drain and pat dry.
Heat a medium sized non-stick skillet over medium high heat. When hot, add oil. When oil is hot, turn heat down to medium and add potatoes. Cook, stirring occasionally until nicely browned crispy and cooked through. About 5 - 8 minutes. Remove from heat, and cover to keep warm. Remove to a covered bowl if you don't want to use another skillet for the eggs.
Prepare Hatch chile. I always have a supply of roasted frozen Hatch in the freezer. I just take out a bag, microwave it for 1 minute. Remove the quantity I want to use and then refreeze.
Heat another non-stick skillet over medium heat. Break eggs into a bowl and add water or milk, chopped green chile and salt and pepper to taste. Beat until just blended Spray pan with Pam. Add eggs and scramble until almost done. They should look moist. They will continue to cook even while you're removing them from the pan to the taco.
Remove the warm corn tortillas from the steamy bag. Doubling up the shells, place two sets of tortillas on two plates. Sprinkle on potatoes and scrambled eggs. Drizzle on one teaspoon of tomatillo salsa over each taco. Serve immediately.
Looking for a meatier version for your breakfast taco? From the archives, how about Chorizo and Potato Breakfast Tacos with a fried egg.
Mexican Food…It’s what’s for Breakfast.