Potato Egg Cheese Breakfast Tacos (Printable)
Crispy potatoes, fluffy eggs, and melted cheese in warm tortillas for a satisfying morning meal.
# What You Need:
→ Vegetables
01 - 2 medium russet potatoes, peeled and diced
02 - 1 small onion, finely chopped
03 - 1 jalapeño, seeded and diced (optional)
→ Eggs & Dairy
04 - 6 large eggs
05 - 1/4 cup whole milk
06 - 1 cup shredded cheddar cheese (or Monterey Jack)
→ Pantry
07 - 2 tablespoons olive oil
08 - Salt and black pepper, to taste
→ Tortillas & Toppings
09 - 8 small flour or corn tortillas
10 - 1/4 cup chopped fresh cilantro
11 - Salsa, for serving
# Steps:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and tender, about 10-12 minutes.
02 - Stir in the chopped onion and jalapeño. Cook until softened, about 3 minutes. Season with salt and black pepper. Transfer the mixture to a plate and keep warm.
03 - In a bowl, whisk eggs with milk, salt, and black pepper until well combined.
04 - In the same skillet, heat remaining olive oil over medium-low heat. Pour in eggs and scramble gently, stirring with a spatula until just set.
05 - Add the cooked potato mixture back to the skillet with eggs and sprinkle in cheese. Stir until cheese is melted and everything is combined. Remove from heat.
06 - Warm the tortillas in a dry skillet or microwave until flexible.
07 - Divide the potato-egg-cheese filling among the tortillas. Top with fresh cilantro and serve with salsa.
# Expert Advice:
01 -
- The contrast between crispy edged potatoes and soft scrambled eggs creates the perfect texture in every bite
- These tacos come together in under 40 minutes but taste like they took all morning to make
02 -
- Dont rush the potato step, those golden crispy edges are what make these tacos special
- Scramble eggs over lower heat than you think, they continue cooking slightly off the heat
03 -
- Cut potatoes into uniform dice so they cook evenly and finish at the same time
- Use a well-seasoned cast iron skillet for the best potato crust and easy cleanup