MEXICAN EGG TACOS WITH POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven and preheat to 475 degrees F. Separate 1 egg; set the yolk aside. Whisk the egg white, chili powder and 1/2 teaspoon salt in a large bowl until frothy. Add the potatoes, onion and poblano; toss. Coat a baking sheet with cooking spray; spread out the vegetables, then coat with more cooking spray. Bake, flipping once, until golden brown, 25 to 30 minutes.
- Meanwhile, toss the tomatoes, 2 tablespoons cilantro and 1 tablespoon hot sauce in a bowl; season with salt and set aside.
- Whisk the reserved egg yolk and 7 eggs with 1/4 cup cilantro and 1/2 teaspoon salt in a bowl until frothy. Melt the butter in a medium nonstick skillet over medium heat; swirl to coat. Add the egg mixture and cook, stirring, until just set, about 5 minutes.
- Toast the tortillas in a dry skillet or wrap in a damp paper towel and warm in the microwave. Toss the remaining 2 tablespoons cilantro and 1 tablespoon hot sauce with the vegetable mixture. Divide the vegetables and scrambled eggs among the tortillas. Serve with the tomato salsa.
BREAKFAST TACOS WITH CHORIZO, EGG AND POTATO
Steps:
- For the pico de gallo: Mix together the tomatoes, lime juice, cilantro, garlic, avocados and onions in a medium bowl. Sprinkle with salt and black pepper. Cover and chill.
- For the tacos: Heat the oil in a large skillet over medium-high heat. Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 minutes. Transfer the chorizo to a paper-towel-lined-plate. Add the potatoes and cook, covered, stirring occasionally until soft, 6 to 8 minutes. Sprinkle with salt and pepper. Transfer to a paper-towel-lined-plate. Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes. Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. Toast the tortillas in a small skillet over medium-high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute. Transfer to a platter. Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo. Reserve any leftover pico de gallo for another use. Fold each tortilla in half and serve with the sour cream and hot sauce.
CHORIZO BREAKFAST TACOS WITH POTATO HASH AND EGGS
Chorizo breakfast tacos with potato hash and eggs are ridiculously flavorful, quick, and easy. The perfect meal any time of day!
Provided by Culinary Envy
Categories Breakfast and Brunch Potatoes
Time 18m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a nonstick skillet over medium-high heat until shimmering. Add potatoes, onion, garlic powder, and onion powder to one side of the skillet and season with salt and pepper. Add chorizo sausage on the other side of the skillet and saute, breaking up with the back of a spoon, until browned, about 5 minutes. Turn over the potatoes after a couple of minutes so they get brown on both sides.
- Combine eggs, milk, 1 tablespoon cilantro, salt, and pepper in a bowl. Reduce heat and pour egg mixture into the skillet. Stir eggs until they are very softly set, about 3 minutes. Remove from heat.
- Spread out warmed tortillas and divide potato, chorizo, and egg mixture among them. Sprinkle with remaining 2 tablespoons cilantro. Top with Cheddar cheese and salsa.
Nutrition Facts : Calories 420.8 calories, Carbohydrate 27.9 g, Cholesterol 196.4 mg, Fat 26.1 g, Fiber 3.8 g, Protein 19.6 g, SaturatedFat 9.4 g, Sodium 679.5 mg, Sugar 2.5 g
HOT POTATOES AND EGG TACOS
Make and share this Hot Potatoes and Egg Tacos recipe from Food.com.
Provided by BarbaraK
Categories Breakfast
Time 40m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Peel and boil the potato.
- You can slice before boiling if you are in a hurry.
- Chop the potato when done.
- Combine all the ingredients.
- (I use jar jalepeno's for this. If you buy the sliced ones, use about 5 slices, again, depending on how hot you want it.) Cook and stir until potatoes are brown.
- Scramble eggs til done.
- Place the potato mixture on the taco shell, top with eggs and roll up.
- Enjoy!
Nutrition Facts : Calories 313.5, Fat 12, SaturatedFat 2.8, Cholesterol 211.5, Sodium 270.5, Carbohydrate 39.9, Fiber 4.3, Sugar 3.4, Protein 11.7
BREAKFAST TACOS WITH CHORIZO, EGG AND POTATO
Make and share this Breakfast Tacos With Chorizo, Egg and Potato recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the pico de gallo:
- Mix together the tomatoes, lime juice, cilantro, garlic, avocados and onions in a medium bowl. Sprinkle with salt and black pepper. Cover and chill.
- For the tacos:
- Heat the oil in a large skillet over medium-high heat. Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 minutes. Transfer the chorizo to a paper-towel-lined-plate.
- Add the potatoes and cook, covered, stirring occasionally until soft, 6 to 8 minutes. Sprinkle with salt and pepper. Transfer to a paper-towel-lined-plate.
- Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes.
- Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. Toast the tortillas in a small skillet over medium-high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute.
- Transfer to a platter. Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo. Reserve any leftover pico de gallo for another use. Fold each tortilla in half and serve with the sour cream and hot sauce.
Nutrition Facts : Calories 637.3, Fat 49.9, SaturatedFat 20.1, Cholesterol 371.1, Sodium 1035, Carbohydrate 13.9, Fiber 3.4, Sugar 3.4, Protein 33.5
POTATO AND EGG TACOS
Mix up breakfast time, while starting your morning off right, with these tasty Potato and Egg Tacos.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Cook potatoes and chiles in large nonstick skillet on medium heat 12 to 14 min. or until potatoes are tender, stirring frequently.
- Add eggs; cook 2 to 3 min. or just until set, stirring occasionally.
- Spoon potato mixture onto tortillas; top with cheese and cilantro. Fold in half.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BACON, POTATO, AND EGG TACO OLE
This dish can be a comforting breakfast or a fast dinner food. Onions are sauteed with potatoes and eggs then served with crispy bacon on warm flour or corn tortillas or even on buttered toast. Add your favorite salsa or for a zesty zip!
Provided by RHONDA35
Categories Breakfast and Brunch Potatoes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place bacon in a skillet. Cook over medium high heat until evenly brown. Keeping drippings in the skillet, remove the bacon and drain on paper towels. Crumble the bacon.
- While the bacon is cooking, mix the eggs, milk, water, salt, and pepper in a bowl until combined.
- Add potatoes to the bacon drippings and cook until semi-soft. Stir in the onions. Cook and stir for 1 minute. Pour the egg mixture into the skillet. Stir in the crumbled bacon and the butter. Cook until the eggs set to your desired firmness. Spoon mixture into tortillas and serve.
Nutrition Facts : Calories 485 calories, Carbohydrate 48.2 g, Cholesterol 401.6 mg, Fat 21.9 g, Fiber 4.9 g, Protein 24.9 g, SaturatedFat 7.9 g, Sodium 615.2 mg, Sugar 4.2 g
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