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Potato Egg and Cheese Breakfast Tacos

Crispy seasoned potatoes, fluffy scrambled eggs, and melted cheese wrapped in warm tortillas for the ultimate hearty breakfast.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Taco Filling
  • 3 medium Russet or Yukon Gold potatoes diced into 1/2 inch cubes
  • 6 large eggs
  • 8 flour tortillas small taco size
  • 1 cup cheddar cheese shredded
  • 2 tbsp olive oil
  • 1 tbsp butter
Seasonings & Toppings
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 cup Pico de Gallo or salsa
  • 0.25 cup sour cream
  • 2 tbsp cilantro chopped, optional

Equipment

  • Large Skillet
  • Knife and cutting board
  • Spatula
  • Whisk

Method
 

  1. Wash and dice potatoes into 1/2-inch cubes.
  2. Heat olive oil in a large skillet over medium-high heat. Add potatoes and season with salt, pepper, garlic powder, and paprika.
  3. Cook potatoes for 12-15 minutes, stirring occasionally, until golden brown and tender. Remove from pan.
  4. Whisk eggs with a pinch of salt and pepper.
  5. Melt butter in the skillet over medium-low heat. Add eggs and scramble until fluffy and just set.
  6. Warm tortillas in a dry skillet or microwave.
  7. Assemble tacos by layering potatoes, eggs, and cheese into tortillas.
  8. Top with Pico de Gallo, sour cream, and cilantro. Serve immediately.

Notes

For extra crispy potatoes, ensure they are dry before adding to the hot oil.