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.
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
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
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
CHORIZO, POTATO, AND EGG BREAKFAST TACOS (TEX-MEX)
In south Texas, breakfast tacos are a way of life. There is a taco joint on every street corner. I make tacos for breakfast almost every weekend. This mixture is one of our favorites. I took a big batch in to work one morning and it was a huge hit.
Provided by Pokey in San Antonio
Categories Breakfast
Time 40m
Yield 16 tacos, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Peel and dice 3 medium baking potatoes. Pieces should be about what you would do for potato salad (about 1/2" cubed).
- Heat oil and brown potatoes. Season liberally with salt and pepper. Once the potatoes start to brown, reduce heat and cover. The idea is to have them lightly brown, but still soft. Add the sliced onions when you cover and reduce the temp to med-low. Stir occasionally. When done, set aside.
- The best chorizo is a kielbasa style (big fat links in natural skin). Remove from skin and chop up. Fry in skillet until done, drain and set aside. Reserve 2 tbl of the chorizo grease.
- Scramble the eggs in the reserved grease. Salt and pepper the eggs, and when almost set, add the potatoes and the chorizo.
- Fold the mixture together then cover and remove from the heat. Serve immediately on warm flour tortillas, toped with cheddar cheese and your favorite taco sauce.
More about "potato and egg tacos food"
POTATO AND EGG BREAKFAST TACOS | THAI CALIENTE BREAKFAST …
From thaicaliente.com
Ratings 1Category BreakfastCuisine MexicanTotal Time 45 mins
- Preheat oven to 375 F degrees. Wash potatoes thoroughly and dice into small even pieces. Place in a bowl and add oil, salt, pepper, and smoked paprika. Mix well to coat each potato piece.
- Grease a large baking sheet with oil, and place potatoes in a single layer. Roast in the oven for 25 minutes. Flipping them over halfway through. If potatoes are not crispy enough, cook for 5 more minutes or until desired crispness.
- Add butter to a skillet and turn it on medium low, allow it to heat up for 2 min, then turn the pan to low. Beat the eggs with water vigorously until smooth. The water evaporates and the eggs to turn out fluffy without adding any milk. Add the beaten eggs to the skillet, and just occasionally move the eggs around the pan gently with a spatula. Once they start to firm up, turn off the heat, and leave them in the skillet to keep warm until you're ready to serve.
- Heat flour tortillas in the microwave for 20-30 seconds or until warm. Or heat corn tortillas in a dry skillet over high heat.
PAPAS CON HUEVOS (POTATO & EGG TACOS) - KITCHEN GIDGET
From kitchengidget.com
4.6/5 (34)Total Time 25 minsCategory BreakfastCalories 91 per serving
- In a large frying pan, heat oil over medium heat. Add potatoes and fry, turning every few minutes to ensure they are crispy and golden on all sides.
- Cook until softened all the way through, about 10 minutes. Season generously to taste with salt and pepper.
EASY EGG TACOS WITH POTATOES AND TOMATILLO SALSA
From highlandsranchfoodie.com
HOW TO MAKE POTATO AND EGG BREAKFAST TACOS - YOUTUBE
From youtube.com
POTATO AND EGG BREAKFAST TACOS | BREAKFAST RECIPES – TINTORERA
From tintorera.la
POTATO, CHORIZO AND EGG BREAKFAST TACOS - HUG FOR YOUR BELLY
From hugforyourbelly.com
POTATO AND EGG BREAKFAST TACOS RECIPE - 5DOLLARDINNERS.COM
From 5dollardinners.com
POTATO AND EGG BREAKFAST TACOS - SWEETLIFEBAKE.COM
From sweetlifebake.com
POTATO AND EGG TACO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FOOD WORKS - FOOD MENU
From foodworksrestaurant.com
CRISPY POTATO, EGG & CHEESE TACO | ALEXANDRA'S KITCHEN
From alexandracooks.com
CRISPY POTATO EGG & CHEESE TACOS RECIPE FROM ALI SLAGLE - FOOD52
From food52.com
SAN ANTONIO'S BELOVED COWBOY BREAKFAST OFFICIALLY CANCELED FOR 2023
From sacurrent.com
BACON POTATO EGG BREAKFAST TACOS [EASY] - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
BREAKFAST - JENNY CRAIG, INC.
From jennycraig.com
COOK THIS: CRISPY POTATO, EGG AND CHEESE TACOS FROM I …
From nationalpost.com
BEST BREAKFAST AT HOUSTON HOBBY AIRPORT! BREAKFAST TACOS AT …
From tiktok.com
MEXICAN EGG TACOS WITH POTATOES — MEATLESS MONDAY - FOOD …
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love