Breakfast Tacos with Potato and Egg
A warm and filling breakfast option featuring crispy potatoes and soft eggs wrapped in a tortilla, perfect for busy mornings.
Ingredients
Main Ingredients
- 2 medium potatoes, diced small
- 5-6 large eggs
- 2 tablespoons oil or butter For cooking the potatoes and eggs
- to taste salt
- to taste pepper
- as needed tortillas (flour or corn) Warm before serving
Optional Toppings
- to taste salsa Add for flavor
- to taste cheese (cheddar, pepper jack, or cotija) Optional, for richness
- to taste hot sauce
- to taste cilantro
- 1 avocado Adds creaminess
Seasoning Options
- to taste paprika
- to taste garlic powder
- to taste taco seasoning
Instructions
Preparation
- Dice the potatoes small to ensure even cooking.
Cooking Potatoes
- Heat oil in a skillet over medium heat, add potatoes, and season with salt. Let them cook without stirring for a few minutes.
- Cook for 10 to 15 minutes until the potatoes are tender and golden brown.
Cooking Eggs
- Scoot the potatoes to the side and lower the heat. Add a little butter if necessary, then pour in the whisked eggs.
- Stir the eggs slowly and remove from heat when the eggs are slightly glossy, they will finish cooking from the residual heat.
Assembling Tacos
- Warm tortillas in a dry pan for about 20 seconds on each side.
- Fill each tortilla with the potato and egg mixture, and top with salsa and any optional toppings.
- Serve immediately and enjoy!
Notes
For meal prepping, store potatoes and eggs separately until ready to reheat. Season in layers for best flavor.