Hot Potatoes and Egg Tacos
Perfect for a hearty breakfast or a quick weeknight dinner, these Hot Potatoes and Egg Tacos are a flavor-packed twist on classic tacos. Featuring crispy golden potatoes seasoned with smoked paprika and cumin, paired with fluffy, creamy scrambled eggs, each tortilla becomes a mouthwatering vessel of comfort food bliss. Topped with melted cheese, fresh cilantro, creamy avocado slices, and a kick of salsa or hot sauce, these tacos are both satisfying and endlessly customizable. Ready in just 35 minutes, this crowd-pleasing recipe is ideal for busy mornings or casual gatherings, offering a mix of savory spices and vibrant toppings in every bite. Don’t forget the option to choose between soft flour or corn tortillas to suit your taste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium-sized Small golden potatoes
- 6 Large eggs
- 8 Small flour or corn tortillas
- 3 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Milk or cream
- 1 cup Shredded cheese (cheddar, Monterey Jack, or your choice)
- 2 tablespoons Chopped fresh cilantro
- 0.5 cup Salsa or hot sauce
- 1 medium Avocado, sliced
Instructions
Wash and dice the potatoes into small, bite-sized cubes, leaving the skins on if preferred.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once hot, add the diced potatoes.
Sprinkle the potatoes with garlic powder, smoked paprika, ground cumin, salt, and ground black pepper. Stir to coat evenly.
Cook the potatoes for 12-15 minutes, stirring occasionally, until crispy on the outside and tender on the inside. Remove the potatoes from the skillet and set aside.
In a medium bowl, whisk together the eggs, milk or cream, and a pinch of salt and pepper.
In the same skillet, lower the heat to medium-low and add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter.
Pour the egg mixture into the skillet and stir gently with a spatula until soft, fluffy scrambled eggs form. Remove from heat immediately to avoid overcooking.
Warm the tortillas on a griddle or directly over a gas burner for 10-15 seconds on each side until pliable.
Assemble the tacos by placing a portion of the cooked potatoes onto each tortilla, followed by the scrambled eggs and a sprinkle of shredded cheese.
Top with salsa or hot sauce, fresh cilantro, avocado slices, and any other desired toppings.
Serve immediately while warm and enjoy your Hot Potatoes and Egg Tacos!
Nutrition Facts
Calories |
2836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.9 g | 211% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 5920 mg | 257% | |
| Total Carbohydrate | 263.6 g | 96% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 11.3 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 1489 mg | 115% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 4573 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
