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Potato and egg breakfast tacos.
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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.
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 tacos
Calories 238kcal

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. 1/2 potato for each taco
  • 8 large eggs 2 eggs per taco
  • 1/2 cup Hatch Green Chile Peppers Roasted. About 1/8 cup per taco
  • 4 Tablespoon Tomatillo salsa 1 Tablespoon per taco
  • salt and pepper to taste

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