POTATO AND EGG TACOS
Mix up breakfast time, while starting your morning off right, with these tasty Potato and Egg Tacos.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Cook potatoes and chiles in large nonstick skillet on medium heat 12 to 14 min. or until potatoes are tender, stirring frequently.
- Add eggs; cook 2 to 3 min. or just until set, stirring occasionally.
- Spoon potato mixture onto tortillas; top with cheese and cilantro. Fold in half.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BREAKFAST TACOS WITH CHORIZO, EGG AND POTATO
Steps:
- For the pico de gallo: Mix together the tomatoes, lime juice, cilantro, garlic, avocados and onions in a medium bowl. Sprinkle with salt and black pepper. Cover and chill.
- For the tacos: Heat the oil in a large skillet over medium-high heat. Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 minutes. Transfer the chorizo to a paper-towel-lined-plate. Add the potatoes and cook, covered, stirring occasionally until soft, 6 to 8 minutes. Sprinkle with salt and pepper. Transfer to a paper-towel-lined-plate. Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes. Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. Toast the tortillas in a small skillet over medium-high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute. Transfer to a platter. Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo. Reserve any leftover pico de gallo for another use. Fold each tortilla in half and serve with the sour cream and hot sauce.
HOT POTATOES AND EGG TACOS
Make and share this Hot Potatoes and Egg Tacos recipe from Food.com.
Provided by BarbaraK
Categories Breakfast
Time 40m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Peel and boil the potato.
- You can slice before boiling if you are in a hurry.
- Chop the potato when done.
- Combine all the ingredients.
- (I use jar jalepeno's for this. If you buy the sliced ones, use about 5 slices, again, depending on how hot you want it.) Cook and stir until potatoes are brown.
- Scramble eggs til done.
- Place the potato mixture on the taco shell, top with eggs and roll up.
- Enjoy!
Nutrition Facts : Calories 313.5, Fat 12, SaturatedFat 2.8, Cholesterol 211.5, Sodium 270.5, Carbohydrate 39.9, Fiber 4.3, Sugar 3.4, Protein 11.7
BACON, POTATO, AND EGG TACO OLE
This dish can be a comforting breakfast or a fast dinner food. Onions are sauteed with potatoes and eggs then served with crispy bacon on warm flour or corn tortillas or even on buttered toast. Add your favorite salsa or for a zesty zip!
Provided by RHONDA35
Categories Breakfast and Brunch Potatoes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place bacon in a skillet. Cook over medium high heat until evenly brown. Keeping drippings in the skillet, remove the bacon and drain on paper towels. Crumble the bacon.
- While the bacon is cooking, mix the eggs, milk, water, salt, and pepper in a bowl until combined.
- Add potatoes to the bacon drippings and cook until semi-soft. Stir in the onions. Cook and stir for 1 minute. Pour the egg mixture into the skillet. Stir in the crumbled bacon and the butter. Cook until the eggs set to your desired firmness. Spoon mixture into tortillas and serve.
Nutrition Facts : Calories 485 calories, Carbohydrate 48.2 g, Cholesterol 401.6 mg, Fat 21.9 g, Fiber 4.9 g, Protein 24.9 g, SaturatedFat 7.9 g, Sodium 615.2 mg, Sugar 4.2 g
BREAKFAST TACOS WITH HOMEMADE CHORIZO, CRISPY POTATOES, AND EGG
Super-flavorful (and super-easy) homemade fresh chorizo and crispy hash brown potatoes take these tasty breakfast tacos to the next level.
Provided by Rhoda Boone
Categories Pork Breakfast Kid-Friendly Cinco de Mayo Jalapeño Tortillas Taco Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 21
Steps:
- Make the chorizo:
- Using the flat side of a knife, smash garlic. Finely chop, then sprinkle with salt. Press flat side of knife into garlic and drag it across, repeating until a paste forms. Place pork in a medium bowl and add garlic paste. Finely chop 1 medium-sized chipotle chile with seeds and add to pork (you should have about 1 Tbsp. chopped chile). Add vinegar and 2 Tbsp. adobo from can and stir to combine.
- Make the tacos:
- Heat 8 cups cold water in a large pot over medium-high. Add potatoes and vinegar and season liberally with salt. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook until potatoes are just tender, about 5 minutes, and drain well.
- Meanwhile, heat a large cast-iron or non-stick skillet over medium-high. Add 1 Tbsp. oil and reserved chorizo. Cook, breaking chorizo into small pieces with a wooden spoon, until browned and cooked through, 4-6 minutes. Using a slotted spoon, transfer to a large bowl, and reserve fat in skillet. (You will need 3 tablespoons fat to cook the potatoes, so add a few more tablespoons of oil if necessary.)
- Heat the skillet over medium. Add potatoes, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss potatoes in oil and cook, stirring often, until golden brown, crispy, and cooked through, about 18 minutes. Be patient-cooking your potatoes slowly will guarantee a soft, fluffy interior and a perfectly crisp exterior. Add scallions and 1 Tbsp. butter and cook, stirring occasionally, until scallions are soft, 2 minutes more. Add potato mixture to chorizo; reserve skillet.
- While potatoes cook, combine eggs, milk, 1/4 tsp. salt, and remaining 1/4 tsp. pepper in a medium bowl. Heat tortillas in a dry medium skillet over medium until hot and lightly toasted (or wrap them in damp paper towels and heat in a microwave for about 20 seconds). Wrap in damp paper towels and keep warm between 2 plates.
- Heat reserved skillet over medium and add remaining 1 Tbsp. butter. Add egg mixture and cook, stirring occasionally, until barely set, about 2 minutes. Return sausage and potatoes to skillet and cook, stirring occasionally, until reheated, about 2 minutes.
- Place 2 tortillas each on 4 plates and divide egg mixture among tortillas. Top with cheese, hot sauce, avocado, and cilantro.
- Do Ahead
- Chorizo can be made up to 3 days in advance and stored in the refrigerator.
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