Crispy Potato and Egg Breakfast Tacos
Warm tortillas are filled with smoky, crisp-edged potatoes, fluffy scrambled eggs, melted cheddar, and fresh salsa for a satisfying breakfast that comes together in one skillet and a saucepan.
Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 lb (680 g) yukon gold potatoes
- 1 small (about 4 oz/115 g) yellow onion
- 3 tablespoons (45 mL) olive oil
- 1 teaspoon (2 g) smoked paprika
- 1 teaspoon (5 g), divided kosher salt
- 0.25 teaspoon (0.5 g) black pepper
- 8 large large eggs
- 1 tablespoon (14 g) butter
- 8 6-inch (15 cm) small corn tortillas
- 1 cup (4 oz/115 g) shredded cheddar cheese
- 1 cup (240 g) salsa
Cooking instructions
- Peel the potatoes if desired and cut them into 1/2-inch (1 cm) cubes. Finely chop the onion. (about 10 min)
- Heat 2 tablespoons (30 mL) of the oil in a large nonstick skillet over medium heat. Add the potatoes, onion, 1/2 teaspoon (2.5 g) of the salt, smoked paprika, and black pepper. Cook, stirring occasionally, for 12 to 15 minutes, until the potatoes are fork-tender and browned in spots. If the pan becomes dry before the potatoes soften, add 2 tablespoons (30 mL) water and cover for 2 minutes, then uncover and continue cooking until crisp. (about 15 min) — Medium heat
- Whisk the eggs with the remaining 1/2 teaspoon (2.5 g) salt. Heat the remaining 1 tablespoon (15 mL) oil and the butter in a medium nonstick skillet over medium-low heat. Add the eggs and cook, stirring gently, until softly set with no visible raw liquid; the eggs should reach 160°F (71°C). Remove from the heat. (about 5 min) — Medium-low heat
- Warm the tortillas in a dry skillet over medium heat for 20 to 30 seconds per side, or until pliable. Keep them covered with a clean towel while warming the rest. (about 5 min) — Medium heat
- Divide the potatoes and scrambled eggs among the tortillas. Top each taco with cheddar and salsa. Serve immediately while warm. (about 2 min)