Potato Breakfast Tacos

Yield: 2 Servings

Time: Prep 5 minutes, cook 20-25 minutes

Tacos are my go-to for leftovers, expiring produce, and using up jars-upon-jars of homemade salsa. I made these tacos one morning in a hangry craze using leftover salsa, a sad-looking potato, and my last two eggs. What came from this manic frenzy was a spicy, crunchy, creamy, and savory breakfast taco that I still dream about at night. Home-style potatoes are a base for crispy bacon, runny fried eggs, and a healthy serving of salsa and fresh tomatoes. And of course a taco isn’t a taco without raw onion, cilantro, and a squeeze of fresh lime juice.

Ingredients:

• 1 potato (your favorite variety)

• 2 eggs

• 2 corn torillas

• Olive oil

• Lawry’s

• Cayenne pepper

• Black pepper

• Kosher Salt

• Your favorite salsa (check out mine here!)

• Tomato, cubed

• Bacon

• Red onion, finely chopped

• Cotija cheese

• Cilantro

• Lime wedges

Directions

Step One:

Dice potato into small 1/4” cubes. Heat about 2 tablespoons each of olive oil and unsalted butter in a large sauté pan. Season generously with Lawry’s and lightly with cayenne and black pepper. Stir to coat. Cook over medium heat for 10 minutes, stirring occasionally.

Step Two:

Cook at least two strips of bacon in a small skillet until crispy, about 4 minutes per side. Drain onto a paper towel and set aside. Save skillet and rendered bacon fat for later.

Step Three:

After 10 minutes, turn up the heat of the potatoes to medium-high. Arrange potatoes in an even layer and do not disturb for at least 5 minutes- this allows a brown crust to form. Flip and brown for another 3-5 minutes, or until crispy on the outside but tender on the inside. (Give one a taste!)

Step Four:

While potatoes are browning, prepare your toppings. Finely dice red onion, roughly chop cilantro, crumble cotija cheese, and cube bacon strips. Set aside.

Step Five:

Spoon potatoes into a bowl and keep warm. Using the remaining oil, heat corn tortillas in same skillet until lightly browned and warm.

Step Six:

While tortillas warm, reheat bacon fat. Cook your two eggs in the fat, however you like! For sunny-side up, cook in bacon fat for 2-3 minutes, covered, over medium heat. Season with salt and pepper.

Step Seven:

Assemble tacos! Use potatoes and bacon as a base, then place one egg on each, and top with cheese, tomato, salsa, onion, and cilantro. Squeeze a wedge of lime over each and serve.

Hot Tip

Be aware of the cook time for whichever potato you choose to use. The cook times in this recipe are for a white baking potato. If you use a yam or sweet potato your cook time will be much less. They will also brown faster; the sugars caramelize faster than the fats can brown. Keep an eye on them during the searing process.