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Breakfast recipe · from the recipe book

Crispy Potato and Egg Breakfast Tacos

Golden, crisp-edged cumin potatoes and soft scrambled eggs tucked into warm corn tortillas with a bright fresh tomato salsa and crumbled queso fresco.

Crispy Potato and Egg Breakfast Tacos

Ingredients

  • 2 medium400 gRusset potatoescut into 1/2-inch cubes
  • 7 large350 gEggs
  • 8 tortillas192 gCorn tortillas
  • 2 medium250 gTomatoesfinely diced
  • 1 medium110 gYellow oniondiced
  • ¼ cup chopped40 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • ¾ cup chopped12 gFresh cilantrochopped
  • ½ lime, juiced22 gLime juice
  • ½ cup crumbled60 gQueso frescocrumbled
  • 2 tbsp28 gCanola oil
  • 1 tsp2 gGround cumin
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Make the salsa first: in a bowl, stir together the tomato, red onion, jalapeño, cilantro, lime juice and a quarter of the salt; set aside.
  2. Heat two-thirds of the canola oil in a large skillet over medium heat. Add the potato in one layer, cover and cook 8 minutes, then uncover and cook 8–10 minutes more, turning now and then, until tender and golden.
  3. Add the yellow onion, cumin, paprika, black pepper and half of the salt to the potatoes and cook 4 minutes until the yellow onion softens. Move the potato mixture to a plate.
  4. Whisk the eggs with the remaining quarter of the salt. Heat the remaining third of the canola oil in the same skillet over medium-low heat, add the eggs and stir gently until softly set and cooked to 160°F (71°C), about 3 minutes.
  5. Fold the potato mixture back into the eggs.
  6. Warm the corn tortillas in a dry skillet about 30 seconds per side until soft and pliable, stacking them under a towel.
  7. Fill each tortilla with the potato and egg, then top with the salsa and queso fresco. Serve two tacos per person.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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