Description
Crispy Potato, Egg & Cheese Tacos are a delightful breakfast treat that combines golden-brown potatoes, fluffy scrambled eggs, and melty cheese all wrapped in crunchy taco shells. This comforting dish is perfect for any occasion, whether it’s a lazy morning or a lively brunch with friends. With simple ingredients and quick preparation, these tacos promise to bring warmth and joy to your table with every bite.
Ingredients
Scale
- 2 medium Yukon Gold potatoes, peeled and diced
- 4 large eggs
- 1 cup shredded sharp cheddar cheese
- 4 corn tortillas
- 2 tbsp olive oil
- ½ cup fresh salsa
- Salt and pepper to taste
Instructions
- Wash and peel the potatoes, then dice them into small cubes for even cooking.
- Heat olive oil in a skillet over medium heat. Add the diced potatoes and cook for about 15-20 minutes until golden brown and crispy, flipping occasionally.
- In a bowl, whisk together the eggs with salt and pepper until fluffy. Pour the mixture over the crispy potatoes once ready.
- When the eggs begin to set but remain slightly runny, sprinkle shredded cheese on top and stir gently until melted.
- Warm taco shells in another pan over low heat for 1-2 minutes on each side.
- Fill each taco shell generously with the potato and egg mixture, topping with fresh salsa before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 taco (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 210mg