Potato and Egg Tacos with Hatch Chile

Potato and Egg Tacos are a wonderful way to enjoy Mexican food for breakfast. With scrambled eggs, fried potatoes and warming spices, your breakfast crowd will applaud you.

Tacos for breakfast? You bet! Especially when they’re simple with ingredients, easy to make and incredible with flavor. And who can resist anything wrapped in a warm tortilla.

While the potatoes are crisping, cook scrambled eggs until fluffy and add some roasted hatch Green Chile peppers to bring a perfect warming Southwestern heat.

What you’ve got is a hearty Southwestern Breakfast Taco that you’ll want to make over and over.

I drizzled these with Homemade Roasted Tomatillo Salsa, or this easy Red Chile Sauce from Powder. Not much, just a drizzle and lordy these were good.

Ingredients You’ll Need

• Salsa: For these breakfast tacos, I like to use Roasted Tomatillo Salsa. It brings a subtle tang the the final flavor.
• Potatoes: Par-boil the potatoes in advance and they’ll fry up quick and crispy when you’re getting ready to make breakfast tacos.
• Hatch Chile Peppers
• Eggs: We like scrambled eggs for breakfast tacos.
• Cheese
• Corn Tortillas
• Chile Powder with an “e”: New Mexico Red Chile Powder is preferred. And Chimayo Chile Powder is a great choice. You can substitute cayenne pepper. Don’t use chili seasoning, with an “i”. Chili powder or seasoning is a combination of seasonings used to flavor chili soups.

Ingredient Variations

• Add some cooked and crumbled Mexican Chorizo to each potato and egg taco. Bacon is also a good choice here.
• Sprinkle on some cooked black beans.
• If you can’t find blue corn tortillas, white corn tortillas or yellow corn tortillas work just as well for this recipe. You can also use warmed flour tortillas.
• Add a small bowl of fresh fruit to complete the meal.
• Switch out your favorite Tomato Based Salsa for the Green Chile Sauce.
• Add some small cubed cooked ham and chopped fresh jalapeno pepper.
• Add some crumbled breakfast sausage on top of the eggs.

About Hatch Chile Peppers: I purchase Roasted Hatch Chile Peppers from vendors each Fall, keeping a stash in my freezer. If you simply don’t have access to fresh roasted peppers, you can use eight ounces of canned Hatch Chiles found on the Mexican aisle at the grocery store.

Resource: If you don’t have access to fresh roasted Hatch Chile Peppers, you can order them straight from The Hatch Chile Store. Headquartered in Hatch, New Mexico, their history and heritage ensure that when you buy their Hatch Green Chile, you’re getting the very best you can find, straight from a family farm. Disclaimer: I have received free product from the Hatch Chile Store.

Tips For Success:

• Easy Meal Prep: While cooking dinner the night before, cube some Yukon Gold Potatoes and par-boil them. Drain the potatoes and store in the refrigerator overnight. Then fry them the next morning for these potato and egg tacos.
• Got a package of frozen steak fries in the freezer? Just take a sharp knife and cut them into large chunks. Heat oil in your fry pan and add the frozen cut potatoes. Cook, stirring until crispy and browned. Frozen hash brown potatoes are also a good substitute for fresh potatoes.

What Cheese Is Best For Breakfast Tacos?

• Once plated, sprinkle on the crumbled Cotija cheese. Cotija cheese is a dry salty Mexican crumbling cheese rather than a melting cheese.
• For Melted Cheese: Add the cheese at the end of the scrambled egg cooking process. And use a microplane zester to grate the cheese rather than a box grater. The smaller size of grated cheese from the zester will allow the cheese to melt right into the hot eggs, without stirring the eggs again. Good melting cheeses are Monterey Jack, Pepper Jack, Munster or cheddar.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Recipe for Potato and Egg Tacos

Are you green chile crazed? Take a look at the most popular and most classic chile recipe on my site, How to Make Hatch Green Chili, Colorado Style.

I hope you give these Potato and Egg Tacos a try. With a little planning, this is an easy breakfast entree with some sassy Southwestern flair.

More Mexican Breakfast Recipes You Might Like:

And if you’re a breakfast person like us, don’t miss my Breakfast Category, You’ll find a ton of great breakfast recipes, including the most popular for Hatch Green Chile Smothered Breakfast Burritos.

And if you’re looking to learn more about Colorado and New Mexico Chile Peppers and how to use them, don’t miss my article on Chile vs Chili … Know The Difference.

Potato and Egg Breakfast Tacos

This is the quickest way to make any morning better. These breakfast tacos are simple, fresh and a great way to enjoy Mexican first thing in the morning.

5 from 2 votes

Print Pin Rate

Course: Breakfast Recipes

Cuisine: Mexican

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 tacos

Calories: 238kcal

Author: Lea Ann Brown

Ingredients

• ▢ 8 corn tortillas white, yellow, or blue. 2 tortillas per taco.
• ▢ 1 tablespoon canola oil or butter
• ▢ 2 medium Yukon Gold Potatoes cut into medium small cubes and par-boiled. ½ potato for each taco
• ▢ 8 large eggs 2 eggs per taco
• ▢ ½ cup Hatch Green Chile Peppers Roasted. About ⅛ cup per taco
• ▢ 4 Tablespoon Tomatillo salsa 1 Tablespoon per taco
• ▢ salt and pepper to taste

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Instructions

• 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.
• 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.
• Heat another large non-stick skillet over medium heat. Break eggs into a bowl using a fork or whisk, whip eggs until they just start to bubble. Add chopped green chile peppers and a dash of salt and pepper.
• Spray the pan with Pam. Add eggs and scramble until almost done. They should look moist.
• Remove the warm corn tortillas from the steamy bag. Doubling up the shells, place two tortillas on a plate. Sprinkle on cooked potatoes and scrambled eggs. Drizzle on some tomatillo salsa and a sprinkle of chile powder over each taco.

Notes

Tips For Success

• Easy Meal Prep: While cooking dinner the night before, cube some Yukon Gold Potatoes and par-boil them. Drain the potatoes and store in the refrigerator overnight. Then fry them the next morning for these potato and egg tacos.
• Got a package of frozen steak fries in the freezer? Just take a sharp knife and cut them into large chunks. Heat oil in your fry pan and add the frozen cut potatoes. Cook, stirring until crispy and browned. Frozen hash brown potatoes are also a good substitute for fresh potatoes.

Nutrition

Calories: 238kcal | Carbohydrates: 34g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 123mg | Sodium: 146mg | Potassium: 376mg | Fiber: 5g | Sugar: 2g | Vitamin A: 209IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 2mg

Tried this Recipe? Please leave a comment and star rating below. Or tag me on InstagramMention @CookingOnTheRanch or tag #cookingontheranch

Potato and Scrambled Egg Breakfast Tacos … They’re What’s For Breakfast

Lea Ann Brown

Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.