Potato Egg and Cheese Breakfast Tacos Recipe
Delicious and easy Potato Egg and Cheese Breakfast Tacos featuring crispy seasoned potatoes, fluffy scrambled eggs, melted cheese, and fresh toppings all wrapped in warm tortillas. Perfect for a hearty morning meal or a satisfying brunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 breakfast tacos 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian
Ingredients
Scale
Potatoes
- 4 medium russet or Yukon gold potatoes, diced (about 3 cups)
- 2 tablespoons olive oil or vegetable oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional, for spice)
- Salt and black pepper to taste
Eggs
- 6 large eggs
- 1/4 cup milk (optional, for creamier eggs)
- 1 tablespoon unsalted butter or oil (for cooking eggs)
Other
- 1 cup shredded cheddar cheese (or Monterey Jack, or a cheese blend of your choice)
- 8 small flour tortillas (or corn tortillas, if preferred)
- Salsa or pico de gallo
- Sliced avocado or guacamole
- Chopped fresh cilantro
- Hot sauce
- Cooked bacon or sausage crumbles (optional)
- Diced tomatoes (optional)
Instructions
- Prepare the Potatoes: Wash and dice the potatoes into small, evenly sized cubes (about 1/2-inch) to ensure even cooking. Heat olive oil in a large skillet over medium heat and add the diced potatoes in a single layer. Season with garlic powder, smoked paprika, chili powder (if using), salt, and black pepper, tossing to coat evenly. Cook for 10-12 minutes, stirring occasionally, until potatoes are golden brown, crispy on the outside, and tender inside. Transfer cooked potatoes to a paper towel-lined plate to drain excess oil.
- Scramble the Eggs: In a medium bowl, whisk together eggs and milk (if using) with a pinch of salt and pepper. Heat a nonstick skillet over medium-low heat and melt butter. Pour in the eggs and let cook undisturbed for about 30 seconds. Gently stir with a spatula, pushing eggs from edges toward the center to form soft curds. Continue until eggs are just set but still glossy. Remove from heat and set aside.
- Warm the Tortillas: Heat each tortilla in a dry skillet over medium heat for 15-20 seconds per side until warm and pliable. Alternatively, wrap the stack in a damp paper towel and microwave for 20-30 seconds.
- Assemble the Tacos: Place a warm tortilla on a flat surface. Add a layer of crispy potatoes in the center, followed by a scoop of scrambled eggs. Sprinkle shredded cheese over the warm eggs to allow melting. Add desired toppings such as salsa, avocado, cilantro, hot sauce, cooked bacon or sausage crumbles, and diced tomatoes. Fold or roll the tortilla to form a taco. Repeat with remaining tortillas and fillings.
- Serve and Enjoy: Serve the breakfast tacos immediately with extra toppings on the side if desired for a delicious and satisfying morning meal.
Notes
- Using Yukon gold potatoes will yield a creamier texture, while russet potatoes provide crispier results.
- For a spicier version, increase chili powder or add diced jalapeños.
- Corn tortillas can be substituted for a gluten-free option.
- Milk in eggs is optional but adds creaminess; omit for a lighter scramble.
- Any cheese that melts well, like Monterey Jack or a cheese blend, can be used.
- Cooked bacon or sausage crumbles make great protein additions but can be omitted for a vegetarian version.
- Leftover potatoes can be refrigerated and quickly reheated for future breakfasts.
Keywords: breakfast tacos, potato breakfast, scrambled eggs, cheesy tacos, easy breakfast recipe, Mexican breakfast
