Description
Crispy Potato, Egg & Cheese Tacos offer a delightful breakfast with crispy textures and rich flavors. This quick and easy recipe takes only 10 minutes to prepare, making it perfect for busy mornings or relaxed brunches. The tacos feature crispy grated potatoes, fluffy scrambled eggs, and melted cheese, all wrapped in warm tortillas. Customize them with your favorite toppings like avocado, fresh herbs, or hot sauce.
Ingredients
- 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
- Finely grated potato ensures even cooking and crispiness.
- Do not overpack the tortilla with potato filling to maintain crispiness.
- Warm tortillas until pliable to prevent tearing.
- Experiment with different cheeses like Monterey Jack or Pepper Jack.
- Serve immediately after cooking for the best texture and taste.
- For a vegetarian option, omit any meat and focus on potatoes, eggs, and cheese.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
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
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