Description

This Crispy Potato, Egg & Cheese Taco recipe is a delicious and hearty breakfast or brunch option featuring crispy golden potatoes, soft scrambled eggs, and melted cheddar cheese wrapped in warm flour tortillas. Topped with optional fresh salsa, avocado, sour cream, and cilantro, these tacos offer a perfect blend of textures and flavors that are easy to prepare and satisfying to eat.

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

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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. 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, whisk them, and pour into the skillet. Gently scramble the eggs until they are fully cooked but still soft and creamy. Remove from heat and set aside.
Warm the tortillas: Warm the flour tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
Assemble the tacos: Place a portion of the crispy potatoes in the center of each tortilla. Top with a generous spoonful of scrambled eggs, followed by a sprinkle of shredded cheese.
Serve: Top with your favorite toppings such as salsa, sliced avocado, sour cream, hot sauce, or chopped cilantro. Serve immediately while the cheese is still melted and the potatoes are crispy.

Notes

Use any cheese you prefer; Monterey Jack or pepper jack will add a nice flavor twist.
Adjust the spice level by adding hot sauce or sliced jalapeños.
For a healthier version, consider using whole wheat tortillas.
Make sure not to overcook the eggs to keep them creamy and soft.
Leftover potatoes can be refrigerated and reheated for quick mornings.