Description
These Easy Potato, Egg, and Cheese Breakfast Tacos are a delicious and satisfying way to start your day. Crispy seasoned potatoes, perfectly cooked eggs, melted cheddar cheese, and fresh pico de gallo wrapped in warm flour tortillas create a flavorful and comforting breakfast that is quick to prepare and customizable with your favorite toppings.
Ingredients
Scale
Potatoes
- 2 medium potatoes (Russet or Yukon Gold), peeled and diced
Eggs & Dairy
- 4 large eggs
- 1 cup shredded cheddar cheese
Tortillas & Toppings
- 4 small flour tortillas
- 1/2 cup pico de gallo
- 1 tablespoon butter or oil (for cooking)
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
- Hot sauce (optional)
- Sour cream (optional)
- Avocado slices (optional)
Instructions
- Prepare Potatoes: Peel and dice the potatoes into small cubes to ensure they cook evenly and become crispy.
- Cook Potatoes: Heat butter or oil in a large skillet over medium heat. Add the diced potatoes, season with salt and pepper, and cook for 12–15 minutes until they are golden brown and crispy. Stir occasionally to prevent sticking and ensure even cooking. Remove from heat and set aside.
- Cook Eggs: In another skillet, cook the eggs to your preferred style—scrambled, sunny-side up, or over-easy. Lightly season with salt and pepper while cooking for enhanced flavor.
- Warm Tortillas: Warm the flour tortillas in a dry skillet or in the microwave until they are soft and pliable, making them easier to fold into tacos.
- Assemble Tacos: Layer the crispy potatoes on each tortilla, followed by the cooked eggs, then sprinkle shredded cheddar cheese on top so it slightly melts from the warm fillings.
- Add Toppings: Spoon pico de gallo over the cheese, then add any optional toppings such as hot sauce, sour cream, or avocado slices to your taste.
- Garnish and Serve: Garnish each taco with chopped fresh cilantro if desired, and serve immediately to enjoy the flavors at their freshest.
Notes
- You can substitute flour tortillas with corn tortillas for a gluten-free option.
- Use Yukon Gold potatoes for a creamier texture or Russet for crispiness.
- Customize your eggs’ doneness to your preference.
- Optional toppings like sour cream and avocado add creaminess and richness if desired.
- For added spice, add jalapeños or a dash of hot sauce.
- Leftover cooked potatoes can be refrigerated and reheated for a quick breakfast.
