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    Home > Mexican Southwest Recipes > Tacos > Easy Breakfast Egg Tacos with Hatch Chile and Potatoes

    Easy Breakfast Egg Tacos with Hatch Chile and Potatoes

    Published: Mar 23, 2016 · Modified: Sep 25, 2021 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Easy Breakfast Tacos

    These easy breakfast egg tacos are fresh in flavor and a great way to enjoy Mexican food for breakfast. And one more Hatch green chili recipe to add to your lineup.

    Easy breakfast tacos with potatoes, scrambled eggs and tomatillo salsa

    Breakfast Egg Tacos Recipe Tips

    This easy breakfast taco recipe come together in a jiff. Especially if you par-boil those potatoes the night before. They fry up quickly the next morning, crispy on the outside, soft on the inside.

    Just add fluffy scrambled eggs that are simply flavored with salt and pepper. Then comes the excitement… roasted Hatch green chiles.

    I keep a stash of roasted Hatch Chiles in my freezer to keep us warm all winter long.

    We’re fortunate to have many roasting machines pop up in late August here in the Denver area. If you don’t have access to Hatch, roasted Poblano peppers are a great substitute.

    And if all else fails, keep a can of those roasted, chopped chiles that you find at the supermarket.

    Then the whole shebang is nestled in my favorite thing ever, a sweet, steamed, double corn tortilla. Oatmeal for breakfast? Sorry oatmeal, you can just give up now!

    I drizzled these with Homemade Roasted Tomatillo Salsa, not much, just a drizzle and lordy these were good.

    This breakfast tacos recipe is easy and delicious. Who doesn’t like breakfast tacos with potatoes, eggs and your favorite salsa?

    Cooking Tip.

    To make these easy breakfast tacos even easier, 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. 

    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.

    Recipe for Easy Breakfast Tacos

    Potato and Scrambled Egg Breakfast Tacos

    I hope you give this easy breakfast tacos recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

    Your feedback is valuable to me for developing future recipes. And if you have a favorite breakfast taco recipe, let me know, I’d love to give it a try.

    If you’re looking for more breakfast taco ideas, don’t miss this one for Chorizo Breakfast Tacos with Potatoes and Eggs.

    And speaking of scrambled eggs, try one of our favorites, Creamy Scrambled Eggs with Rosemary and Capers.

    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.

    Potato and Scrambled Egg Breakfast Burritos

    Easy Breakfast Tacos with Potatoes and Scrambled Eggs

    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
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 4 tacos
    Calories: 238kcal
    Author: Lea Ann Brown

    Ingredients

    • 8 white corn tortillas
    • 1 tablespoon canola oil or butter
    • 1 medium potato cut into medium small cubes
    • 3 eggs
    • 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
    Prevent your screen from going dark

    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.
    • Peel and cube potato. Par boil in a sauce pan of salted water for 5 minutes. Drain and pat dry. Or you can use frozen steak fries. Just use a sharp knife to cut the frozen wedges into chunks.
    • 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 chopped green chile and salt and pepper to taste. Beat until just blended. (don’t over beat the eggs)  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.

    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? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Egg Tacos … They’re What’s For Breakfast

    More Taco Recipes and Ideas

    • Mexican Beef Machaca Recipe
    • Simple Grilled Chicken Thigh Tacos
    • Easy Dutch Oven Tri Tip Tacos
    • Pressure Cooker Carnitas, Pork Tacos

    Reader Interactions

    Comments

    1. Coffee and Crumpets says

      March 29, 2016 at 7:11 pm

      I think tacos are my favourite breakfast thing! Love all the flavours in here. I haven’t tried that salsa, I’m going to get some to try.

      Reply
    2. cheri says

      March 28, 2016 at 5:37 pm

      5 stars
      Hi Lea Ann, there is nothing like a great southwestern breakfast to make your morning, love all the components of this, genius!

      Reply
    3. Vickie says

      March 26, 2016 at 10:33 am

      This made my mouth water! Happy Easter!

      Reply
      • Lea Ann Brown says

        March 26, 2016 at 11:41 am

        so good! Happy Easter to you and Mike!

        Reply
    4. Sam @ My Carolina Kitchen says

      March 26, 2016 at 6:04 am

      Your tacos are packed with lots of incredible flavors. Wish they were on my breakfast plate this morning…
      Happy Easter.
      Sam

      Reply
      • Lea Ann Brown says

        March 26, 2016 at 11:41 am

        We had them two times this week.

        Reply
    5. Jean | DelightfulRepast.com says

      March 25, 2016 at 5:26 pm

      Oh yes please, Lea Ann! Move over, oatmeal! I like the white corn tortillas, too. Don’t know if it’s just my imagination or not, but they just taste better to me than yellow.

      Reply
      • Lea Ann Brown says

        March 26, 2016 at 11:42 am

        Absolutely, I hardly ever buy yellow corn tortillas.

        Reply
    6. Larry says

      March 25, 2016 at 6:57 am

      Hard to go wrong with potatoes, eggs and a green chile – looks like a magnificent breakfast to me. I really like the last shot with the fried egg.

      Reply
      • Lea Ann Brown says

        March 26, 2016 at 11:43 am

        of course you do. 🙂 I’d like to remake those tacos and get a better photo. That post is from a l-o-n-g time ago.

        Reply
    7. Abbe @ This is How I Cook says

      March 24, 2016 at 9:22 pm

      I can always eat breakfast tacos. I can always eat tacos. And I love that salsa!

      Reply
      • Lea Ann Brown says

        March 26, 2016 at 11:44 am

        I can always eat tacos …. I’m with you Abbe. 🙂

        Reply
    8. Susan says

      March 24, 2016 at 1:33 pm

      Another great Mexican dish, Lea Ann! What a great way to kick off the day.

      Reply
      • Lea Ann Brown says

        March 26, 2016 at 11:44 am

        Thank you Susan and Happy Easter to you.

        Reply
    9. Rocky Mountain Woman says

      March 24, 2016 at 1:05 pm

      5 stars
      You’ve got all kinds of great suggestions for slipping more Mexican food into our lives!

      I love it!

      Reply
      • Lea Ann Brown says

        March 26, 2016 at 11:45 am

        That’s my job! 🙂

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

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