Cheesy Potato Breakfast Tacos
Published July 11, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2tablespoons unsalted butter
- 1tablespoon vegetable oil, such as grapeseed or avocado
- 2medium white potatoes (or 1 large), dice small, (12 to 16 ounces, 2 cups)
- 1medium leek, white and light green parts thinly sliced, or 1 medium white onion, diced
- 1poblano chile, diced small, seeded if a less spicy version is preferred
- Salt and black pepper
- 1medium tomato
- 4large eggs
- 2ounces mild semi-soft cheese, grated, such as Chihuahua or Monterey Jack
- 8 to 10corn or flour tortillas, preferably fresh
- Chopped scallions, cilantro or chives for serving (optional)
- Salsa negra or hot sauce for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
604 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 95 grams carbohydrates; 15 grams dietary fiber; 9 grams sugars; 21 grams protein; 1756 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
To a large cast-iron skillet or heavy pan over medium high, add 1 tablespoon butter and the oil. When the butter melts, add the potatoes, leek, poblano, 1 teaspoon salt and ½ teaspoon cracked pepper and cook, stirring occasionally, until the potatoes start to soften, about 9 minutes.
- Step 2
While the potatoes are cooking, cut the tomato in half and, using a box grater set in a bowl, grate the cut sides of the tomato down to the peel. Discard peels. This should result in about ¾ to 1 cup grated tomato. Drop heat to medium, add grated tomato and ½ teaspoon salt to the vegetables in the pan and mix to combine. Cook until the liquid evaporates and the tomato begins to caramelize, about 3 minutes.
- Step 3
Reduce the heat to medium, make a well in the middle of the pan and add the remaining tablespoon of butter. In a medium bowl whisk the eggs with ½ teaspoon salt. When the butter melts, add the eggs to the well and cook, mixing occasionally, until almost set, about 7 minutes. Combine eggs with potato mixture in the pan, cut the heat and sprinkle the cheese on top.
- Step 4
Meanwhile, heat the tortillas (see Tip) and keep warm by placing them in a tortilla warmer or wrapping them in a clean dish towel.
- Step 5
Bring the skillet to the table along with the tortillas, scallions and salsa or hot sauce, if using, and let everyone assemble their own breakfast taco at the table.
Tip
- To heat tortillas quickly, heat a comal, skillet or griddle over medium-high. Place as many stacks of two tortillas on your hot surface as will fit without overlapping too much, and heat for 30 seconds. Carefully flip all the stacks, then flip the top tortilla of each stack so that the side that has not touched the hot surface faces up. Heat for another 30 seconds, then flip all the stacks again and repeat the process until every side of each tortilla has touched the hot surface and they are soft and warmed through. For store bought corn tortillas that feel a little dry, try lightly spraying them with water while they reheat.
Private Notes
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Cooking Notes
Wurmy
So this is a regular breakfast at my house, but for peppers I use whatever green hot peppers I have in the garden, seeded and whatever cheese I have handy, most of the time I don't scramble the eggs instead pouring the eggs in the middle and then turning them over easy, I like the yolks runny. Occasionally I add some home made smoked venison sausage sliced thinly added a couple of minutes before the eggs.
John M.
In Step 2, we're told to drop the heat to medium. Then in Step 3, we're once again told to reduce the heat to medium.
Molly
Love this recipe! If you're looking for the potatoes to cook quicker and to be more crunchy, I recommend boiling them first before cooking them off in the skillet!
Katelyn
I found it to be quite salty - would suggest omitting 1/2 or 1 tsp
cookbake
It was quite bland and the potatoes did not have enough liquid to cook them completely through. The caramelized tomatoes was delicious.
Julie
I made the recipe as is. It was very salty and a bit dry and I think the potato egg ratio was off if served as a breakfast taco / burrito. I had to turn the heat down early as everything was starting to burn. Took 3 tomatoes to make 3/4 cup grated. If I did it again I would cut the potatoes to 1 cup and half the salt. Maybe I would also add spices as it was a bit bland. I had to add a lot of hot sauce to kick it up, so I think it’s lacking in some elements to be a standalone recipe.
regan
Made as is. Lovely but will definitely reduce the salt next round.
CiCi
Made the recipe this morning, delicious. Had frozen hash browns on hand so used 14 ounces in place of fresh potatoes. I was concerned about the amount of salt so cut salt by half at each addition, it was fine for me.
Tina Thomsen-Park
I haven't made this yet, but the 2 total teaspoons of salt gave me pause. Even using half that much is more than I generally use while cooking!
Wurmy
So this is a regular breakfast at my house, but for peppers I use whatever green hot peppers I have in the garden, seeded and whatever cheese I have handy, most of the time I don't scramble the eggs instead pouring the eggs in the middle and then turning them over easy, I like the yolks runny. Occasionally I add some home made smoked venison sausage sliced thinly added a couple of minutes before the eggs.
John M.
In Step 2, we're told to drop the heat to medium. Then in Step 3, we're once again told to reduce the heat to medium.
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