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
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
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
CHORIZO, POTATO, AND EGG BREAKFAST TACOS (TEX-MEX)
In south Texas, breakfast tacos are a way of life. There is a taco joint on every street corner. I make tacos for breakfast almost every weekend. This mixture is one of our favorites. I took a big batch in to work one morning and it was a huge hit.
Provided by Pokey in San Antonio
Categories Breakfast
Time 40m
Yield 16 tacos, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Peel and dice 3 medium baking potatoes. Pieces should be about what you would do for potato salad (about 1/2" cubed).
- Heat oil and brown potatoes. Season liberally with salt and pepper. Once the potatoes start to brown, reduce heat and cover. The idea is to have them lightly brown, but still soft. Add the sliced onions when you cover and reduce the temp to med-low. Stir occasionally. When done, set aside.
- The best chorizo is a kielbasa style (big fat links in natural skin). Remove from skin and chop up. Fry in skillet until done, drain and set aside. Reserve 2 tbl of the chorizo grease.
- Scramble the eggs in the reserved grease. Salt and pepper the eggs, and when almost set, add the potatoes and the chorizo.
- Fold the mixture together then cover and remove from the heat. Serve immediately on warm flour tortillas, toped with cheddar cheese and your favorite taco sauce.
CRISPY POTATO TACOS RECIPE BY TASTY
Here's what you need: large russet potatoes, sour cream, garlic, cumin, salt, oregano, corn tortillas, oil, sour cream, salsa, cotija cheese, fresh cilantro
Provided by Claire Nolan
Categories Dinner
Time 30m
Yield 8 tacos
Number Of Ingredients 12
Steps:
- Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
- Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
- Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.
- Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don't break.
- On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
- Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
- Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
- Serve with your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 177 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 gram
CHORIZO, POTATO, AND EGG TACOS
This spicy mix of eggs and potatoes is a fun dish for breakfast or brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes 8 tacos
Number Of Ingredients 6
Steps:
- Heat broiler, with rack in top position. Place poblano on a rimmed baking sheet and broil until charred, 7 to 10 minutes, flipping halfway through. (Alternatively, roast over a low gas flame.) Transfer to a bowl, cover tightly with plastic wrap, and let steam 10 minutes. Rub with a paper towel to remove skin. Discard stem and seeds and slice poblano into 2-inch strips.
- Meanwhile, in a large nonstick skillet with a lid, bring potato to a boil in 1 cup cold water. Cover, reduce heat, and simmer until tender when pierced with a knife, about 7 minutes. Drain potato and return to skillet. Add chorizo and cook over medium-high, breaking up meat with a wooden spoon and stirring occasionally, until sausage is cooked through and potato begins to brown, about 5 minutes. Add eggs and cook, stirring, until cooked through, about 2 minutes. Serve with tortillas, poblano strips, and salsa.
Nutrition Facts : Calories 570 g, Fat 32 g, Fiber 3 g, Protein 27 g
ROASTED BROCCOLI AND POTATO TACOS WITH FRIED EGGS
These weeknight tacos are packed with nutrient-dense broccoli and comforting potatoes for a satisfying meal that comes together in just 45 minutes. The secret to its flavor lies in roasting the vegetables over high heat without stirring, which allows their edges to become smoked and crisp. Creamy egg yolks and deep, smoky paprika meld here, to create a rich sauce. If you're short on time, you can roast the vegetables ahead of time and rewarm them, or even serve them at room temperature. Corn tortillas are used here, but flour tortillas can also be used. And feel free to customize them as you like, using all the suggested toppings or just some.
Provided by Kay Chun
Categories brunch, dinner, easy, lunch, tacos, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees. On a large rimmed baking sheet, combine broccoli, potatoes, scallions and garlic with the paprika and 6 tablespoons oil. Season with salt and pepper, toss to coat, then spread in an even layer. Roast, undisturbed, until tender and charred in spots, 30 minutes.
- Stack tortillas and wrap tightly in aluminum foil. Five minutes before the vegetables are done, transfer foil-wrapped tortillas to the oven to warm up.
- Just before serving, heat 2 tablespoons oil over medium heat in a 12-inch nonstick or cast-iron skillet. Crack in 4 eggs and fry until whites are set and yolks are still runny, about 5 minutes. Transfer to a large plate. Repeat with remaining oil and eggs.
- Divide vegetable filling and avocado among the tortillas and top each with an egg. Spoon over some salsa and sour cream and garnish with cilantro sprigs. Fold over tortillas to form tacos or enjoy with forks and knives. Serve with lime wedges.
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- Grease a large baking sheet with oil, and place potatoes in a single layer. Roast in the oven for 25 minutes. Flipping them over halfway through. If potatoes are not crispy enough, cook for 5 more minutes or until desired crispness.
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