Description
These Easy Potato, Egg, and Cheese Breakfast Tacos are the perfect combination of crispy, creamy, and melty. Great for busy mornings or a casual brunch, they’re fully customizable and guaranteed to please.
Ingredients
2 medium russet potatoes
4 large eggs
1 cup shredded cheddar cheese
4 corn or flour tortillas
2 tablespoons butter or oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional toppings: 1/4 cup diced tomatoes, 2 tablespoons chopped cilantro, 1/4 cup cooked chorizo, hot sauce to taste
Instructions
1. Peel and dice the russet potatoes into small cubes. Boil for 5 minutes until slightly tender.
2. Drain and sauté the potatoes in butter or oil over medium-high heat until crispy and golden (about 8–10 minutes). Season with salt and pepper.
3. Toast the tortillas in a dry skillet or over a gas flame for 20–30 seconds per side. Keep warm.
4. In a nonstick skillet, cook the eggs sunny side up or scrambled, depending on preference.
5. Assemble the tacos by layering potatoes on each tortilla, topping with an egg, cheese, and any optional toppings.
6. Optional: Broil or oven-heat briefly to melt cheese before serving.
Notes
For crispier potatoes, spread them in a single layer and don’t stir too often while frying.
Warm tortillas just before serving to prevent cracking or breaking.
For a smoky touch, sprinkle smoked paprika or cumin into the potato mix.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 330
- Sugar: 2
- Sodium: 420
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 2
- Protein: 14
- Cholesterol: 200