Description
A quick and delicious recipe for crispy potato, egg, and cheese tacos that are perfect for any meal of the day. The crispy potatoes, melted cheese, and perfectly cooked eggs make these tacos a satisfying treat.
Ingredients
Units
Scale
Tortillas:
- 2 corn or flour tortillas
Potato Mixture:
- 1 tablespoon olive oil or butter
- 1/2 cup grated Russet potato
- 1/4 cup grated Cheddar or Asiago cheese
Egg Mixture:
- 2 eggs
- kosher salt and pepper to taste
- hot sauce
- lime
Instructions
- Warm the Tortillas: Heat tortillas in a skillet or toaster until warm, then transfer to a plate.
- Cook Potato Mixture: Heat oil in a skillet, spread grated potato in piles, sprinkle cheese, make indent, crack eggs, season, cover, and cook for 3-4 minutes.
- Assemble Tacos: Slide potato, cheese, and egg mixture onto tortillas. Serve with hot sauce and lime wedges.
Notes
- Use only 1/2 cup of grated potato for the recipe.
- Avoid using more than 1/4 cup of grated potato per taco.
- Recommend using red hatch chile tortillas and green sauce like garlic scape pesto as toppings.
Nutrition
- Serving Size: 1 taco
- Calories: Approx. 350
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 225mg
