Egg And Potato Breakfast Tacos
These egg and potato breakfast tacos are extremely budget friendly, customizable, and crowd-pleasing. Learn how to make great breakfast tacos at home!
A few years ago, I traveled to Austin, Texas, for the sole reason of checking out their food scene.
Austin didn’t disappoint. Especially their breakfast tacos.
I don’t quite understand why breakfast tacos aren’t more popular here in the Midwest. They should be on every breakfast menu – but alas, they’re quite hard to find.
But guess what? You can make them at home yourself. Really good ones, at that. And the best part is that this particular recipe costs less than $5 for 4 servings, or 8 tacos.
That’s about $1.25 per serving (for 2 tacos).
The Inspiration: Egg And Potato Breakfast Tacos
There are virtually unlimited ideas for filling your breakfast tacos, but for this recipe, I settled on eggs and potatoes.
Because eggs and potatoes are reliably cheap ingredients. Even when egg prices go up, they’re still a very versatile and affordable protein. And potatoes? You can always find them and they’re almost always cheap.
How’s that for a cost-effective meal?
Making Crispy, Flavorful Fried Potatoes
Want to make your egg and potato breakfast tacos taste really, really good? Then you have to make the best, most flavorful fried potatoes.
First, you cut he potatoes into tiny pieces. We’re talking about the size of a Skittle or M&M.
Then you rinse them cold water to remove some of the starch. Let the excess water drain off.
Next, fry them over medium-high heat in cooking oil. Season with salt. Stir while frying to ensure all of the sides of the cubes get crispy. Then when they’re almost done frying, add additional seasonings (see recipe, below) and stir to evenly coat.
Other Options For Filling Breakfast Tacos
Feel free to add additional fillings to your breakfast tacos. Here are some ideas:
- Meat: Bacon, sausage, chorizo, ring bologna, andouille sausage, steak, pulled pork, ground beef, ground pork
- Veggies: Avocado, tomato, bell peppers, roasted sweet potato, sweet corn, jalapenos, other hot peppers, onions, pickled red onions
- Cheese: Pepper jack, Monterey jack, cheddar, cojita, cream cheese
- Beans: Refried beans, black beans, chickpeas
- Toppings: Chopped cilantro, green onion, squeeze of lime, hot sauce, salsa
Your egg and potato breakfast tacos are only as good as your eggs. Learn my best tips for making perfect scrambled eggs that are creamy, light, and fluffy.
What’s The Best Way To Heat The Tortilla?
You’ll want to heat your tortillas so they’re soft and pliable. Here are two easy options:
- Easiest: Heat tortillas in the microwave for a few seconds to soften.
- Best: If you have a gas grill, (carefully) heat tortillas over an open low flame, using a tongs to move tortilla around and flip to evenly char.
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- 1 large Russet potato
- Cooking oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 8 eggs
- 2 tablespoons half-and-half
- 8 small corn or flour tortillas
- Shredded cheddar cheese
- Cilantro, for serving (optional)
- Fry potatoes: Cut potato into tiny cubes. Rinse with cold water and allow excess water to drain off. Heat 1 tablespoon of cooking oil over medium-high heat. Add potato. Season with salt, and stir to ensure all sides are evenly browned. Once potatoes are nicely browned, add the spices and stir to evenly coat. Remove from heat.
- Scramble eggs: Beat eggs with half-and-half. Heat butter over low-medium heat in a nonstick frying pan. Pour eggs in the pan and use a rubber spatula to slowly move eggs around the pan to scramble. When the eggs are just set, remove from pan to prevent over-cooking.
- Assemble tacos: Heat each tortilla in frying pan over low heat, or directly on the gas burners (carefully) using a tongs to flip to help ensure even toasting. Place potatoes and scrambled eggs in each tortilla and top with shredded cheese. Serve warm.