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Crispy Potato, Egg & Cheese Tacos finished dish

Crispy Potato, Egg & Cheese Tacos

Recipe card for Crispy Potato, Egg & Cheese Tacos.
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Servings: 4 servings
Course: Breakfast
Ingredients Method

Ingredients
  

Ingredients
  • 2 medium russet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large eggs
  • 1 tablespoon butter
  • 1/2 cup shredded cheddar cheese
  • 4 small corn tortillas
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup sour cream optional
  • Hot sauce, to taste optional

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Toss diced potatoes with olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until crispy and golden brown.
  2. While the potatoes are roasting, whisk the eggs in a bowl. Heat a non-stick skillet over medium heat, add butter, and scramble the eggs until soft and just set. Remove from heat.
  3. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
  4. Assemble the tacos by layering crispy potatoes, scrambled eggs, and shredded cheese onto each tortilla.
  5. Top with chopped cilantro, sour cream, and hot sauce if desired.
  6. Serve immediately and enjoy!

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