Description
Crispy Potato, Egg & Cheese Tacos are a quick and flavorful breakfast option. This recipe combines crispy grated potatoes, scrambled eggs, and melted cheese in warm tortillas for a satisfying meal.
Ingredients
Scale
- 2 corn or flour tortillas
- 1 tablespoon olive oil or butter
- 1/2 cup grated Russet potato
- 1/4 cup grated Cheddar or Asiago cheese
- 2 eggs
- Kosher salt and pepper to taste
- Hot sauce (optional)
- Lime (for serving)
Instructions
- Warm the tortillas in a nonstick skillet over medium heat until pliable. Set aside on a plate.
- In the same skillet, heat olive oil or butter over medium heat. Add grated potatoes and season with salt and pepper. Cook until golden brown and crispy (about 3-4 minutes).
- Push potatoes to one side of the skillet and crack two eggs on the other side. Scramble gently until cooked through.
- Mix the eggs with the crispy potatoes and divide the filling between warmed tortillas.
- Top with grated cheese and drizzle with hot sauce if desired.
- Serve with lime on the side.
Notes
- For best results, use finely grated potatoes for maximum crispiness.
- Do not overpack the tortillas with the potato and egg mixture to ensure even cooking and prevent sogginess.
- Serve immediately for the best texture and taste.
- Experiment with different cheeses like Monterey Jack or Pepper Jack for variety.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 taco (150g)
- Calories: 350
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 220mg