Description
This Crispy Potato, Egg & Cheese Taco recipe is a delightful Tex-Mex breakfast option featuring crispy golden potatoes, fluffy scrambled eggs, and melted cheese wrapped in warm tortillas. Easy to prepare on the stovetop, this vegetarian taco is perfect for a quick breakfast or a satisfying weeknight meal, served with optional hot sauce or salsa for added flavor.
Ingredients
Scale
Tortillas
- 4 small flour or corn tortillas
Potatoes
- 2 medium russet potatoes, peeled and diced
Eggs & Cheese
- 4 large eggs
- 1/2 cup shredded cheddar or Monterey Jack cheese
Seasoning & Oil
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 1/4 teaspoon smoked paprika (optional)
Optional Toppings
- Hot sauce or salsa for serving (optional)
Instructions
- Heat the oil and cook potatoes: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the peeled and diced russet potatoes, then season with salt, pepper, and smoked paprika if using. Cook the potatoes for 12 to 15 minutes, stirring occasionally, until they are golden brown and crispy on the outside and tender inside.
- Prepare the eggs: While the potatoes cook, whisk 4 large eggs in a bowl with a pinch of salt and pepper to taste. This will ensure the scrambled eggs are well-seasoned.
- Scramble eggs in the skillet with potatoes: Once the potatoes are cooked, push them to one side of the skillet. Pour the whisked eggs into the empty side and scramble gently over medium heat until the eggs are just set. Then stir and combine the eggs with the crispy potatoes, mixing them evenly.
- Warm the tortillas: Warm the tortillas in a dry skillet over medium heat for 30 seconds to a minute on each side or microwave them briefly until pliable and warm.
- Assemble the tacos: Divide the potato and egg mixture evenly among the warmed tortillas. Top each with about 2 tablespoons of shredded cheddar or Monterey Jack cheese. Fold the tortillas over the filling to form tacos.
- Serve and garnish: Serve the tacos warm with optional hot sauce or salsa on the side for extra flavor and a bit of spice if desired.
Notes
- For added flavor, sauté diced onions or peppers with the potatoes.
- You can use leftover roasted potatoes or hash browns to save cooking time.
- This recipe works great for both a hearty breakfast or a quick weeknight dinner.
- Choose flour tortillas if you prefer softness, or corn tortillas for a more authentic Tex-Mex flavor.
