Start your day with a burst of flavor and energy by indulging in these delightful Potato Egg Breakfast Tacos! This Mexican-inspired recipe is not only quick and easy to whip up in just 25 minutes, but it also packs a punch with crispy potatoes, fluffy scrambled eggs, and vibrant veggies, all nestled in warm corn tortillas. Perfect for a busy morning or a leisurely brunch, these tacos are sure to become a breakfast favorite that will have your taste buds dancing! Read on to discover the simple steps to create this mouthwatering dish that will leave you craving more.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 small corn tortillas
- 2 medium potatoes, peeled and diced
- 4 large eggs
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- Salt and pepper to taste
- Hot sauce for serving (optional)
Instructions
- Wash and peel the potatoes, then dice them into small, uniform cubes approximately 1/2 inch in size.
- Heat a large non-stick skillet over medium heat and add a small amount of cooking oil or butter.
- Add the diced potatoes to the skillet, spreading them in an even layer. Season with salt and pepper.
- Cook the potatoes for 8-10 minutes, stirring occasionally, until they become golden brown and crispy on the outside and tender on the inside.
- Add the diced onions and bell peppers to the potatoes, and continue cooking for an additional 2-3 minutes until the vegetables are soft and slightly caramelized.
- In a separate bowl, crack the eggs and whisk them together with a pinch of salt and pepper.
- Push the potato and vegetable mixture to one side of the skillet and pour the whisked eggs into the empty space.
- Scramble the eggs, gradually mixing them with the potato and vegetable mixture until the eggs are fully cooked and well combined.
- Warm the corn tortillas in a separate skillet or directly over a gas flame for about 30 seconds on each side.
- Divide the potato and egg mixture evenly among the warm tortillas.
- Serve immediately, optionally garnishing with hot sauce for extra flavor.
Tips
- Choose the Right Potatoes: For the best texture, use waxy potatoes like Yukon Gold or red potatoes, as they hold their shape well when cooked and get crispy on the outside.
- Cut Uniformly: Make sure to dice your potatoes and vegetables into uniform pieces to ensure even cooking. Aim for about 1/2 inch cubes for the potatoes.
- Don’t Rush the Potatoes: Allow the potatoes to cook undisturbed for a few minutes before stirring. This helps them achieve that golden, crispy exterior.
- Customize Your Veggies: Feel free to swap in your favorite vegetables! Spinach, tomatoes, or even jalapeños can add a delicious twist to your breakfast tacos.
- Perfectly Warm Tortillas: To enhance the flavor of your corn tortillas, warm them over an open flame for a few seconds or in a dry skillet until they are pliable and slightly charred.
- Add a Kick: If you love heat, consider adding diced jalapeños to the potato mixture or drizzling your tacos with a spicy hot sauce before serving.
- Make it Ahead: Prepare the potato and veggie mixture the night before and store it in the fridge. In the morning, just scramble the eggs and warm the tortillas for a quick breakfast!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 12g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 195mg
