Description
Delight in these Crispy Potato, Egg & Cheese Tacos that combine golden, crunchy potatoes with soft, creamy scrambled eggs and melted cheddar cheese, all wrapped in warm flour tortillas. Perfect for a hearty breakfast or a satisfying brunch, these tacos are versatile and easy to customize with your favorite toppings like salsa, avocado, or sour cream.
Ingredients
Scale
Potatoes
- 2 medium potatoes, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper, to taste
Eggs & Cheese
- 4 large eggs
- 1/2 cup shredded cheddar cheese (or your preferred cheese)
- 1 tablespoon butter (for cooking eggs)
Tortillas & Toppings
- 4 small flour tortillas
- Optional toppings: Salsa, avocado, sour cream, hot sauce, chopped cilantro
Instructions
- Prepare the potatoes: Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and season with salt and pepper. Cook, stirring occasionally, for about 10-12 minutes until the potatoes are crispy and golden brown. Once cooked, remove from the skillet and set aside.
- Scramble the eggs: In the same skillet, melt the butter over medium-low heat. Crack the eggs into a bowl and whisk them until well combined. Pour the eggs into the skillet and gently scramble them until fully cooked but still soft and creamy. Remove from heat and set aside.
- Warm the tortillas: Warm the flour tortillas by heating them in a dry skillet over medium heat for a few seconds on each side or microwave them for about 10-15 seconds until soft and pliable.
- Assemble the tacos: Place a portion of the crispy potatoes in the center of each warmed tortilla. Top with a generous spoonful of scrambled eggs, followed by a sprinkle of shredded cheese.
- Add toppings and serve: Finish your tacos with optional toppings such as salsa, sliced avocado, sour cream, hot sauce, or chopped cilantro. Serve immediately while the cheese melts slightly and potatoes remain crispy.
Notes
- For extra crispiness, soak diced potatoes in cold water for 30 minutes before cooking to remove excess starch. Pat dry before frying.
- You can substitute flour tortillas with corn tortillas or gluten-free tortillas if desired.
- Use your favorite cheese variety like Monterey Jack, Pepper Jack, or a Mexican blend for different flavor profiles.
- These tacos can easily be customized with your preferred toppings or additional ingredients like cooked bacon or sautéed vegetables.
- Leftover potatoes and scrambled eggs can be stored separately in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican-inspired
