Easy Breakfast Tacos with Hatch Chile, Potatoes and Eggs

These easy breakfast 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.

Breakfast Tacos Recipe Tips

These easy breakfast tacos 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. If you don’t want to make your own homemade salsa, you can find good flavor using Jardine’s 7J Ranch Tomatillo Salsa

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

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

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.

5 from 1 vote

Print

Easy Breakfast Tacos with Potatoes and Scrambled Eggs

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

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.

Course: Breakfast

Cuisine: Mexican

Keyword: easy breakfast tacos

Servings: 4 tacos

Author: www.highlandsranchfoodie.com

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

Instructions

1. 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.

2. 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.

3. 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.
4. 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.

5. 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.

6. 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.