Breakfast Tacos

I'm a huge fan of Mexican food for breakfast (like these huevos rancheros or chilaquiles) and recently threw together some breakfast tacos with ingredients I had around the house. The nice thing about this dish is it can really be customized to whatever you have on hand or personal preference. This version has crispy bacon, a spicy potato and pepper filling, and scrambled eggs. You could easily make these vegetarian by omitting the pork and adding avocado or black beans. It's also a fun brunch dish - just set out all the toppings and let guests customize theirs with a make-your-own breakfast taco bar.


Breakfast Tacos:

• Place 2 Yukon Gold potatoes into a pot of cold water, bring to a boil, and cook for 20-30 minutes, or until tender.
• Drain potatoes, let cool slightly, and dice into cubes.*
• Meanwhile, dice 4 slices of bacon and cook in a hot skillet until crispy and fat has rendered, about 5 minutes.
• Remove bacon and keep fat in the pan.
• Add in 1 diced onion, 1 diced bell pepper, 1 diced jalapeno, a pinch of salt, and pepper. 
• Cook over medium heat for 7-10 minutes, or until soft and translucent.
• Increase the heat to high and add in the diced potato. Cook, without turning, for 5 minutes, or until brown.
• Flip and cook potatoes for a few more minutes, or until crispy.
• Meanwhile, heat 1 tbsp. butter in a pan and scramble 3 eggs until your desired doneness.
• To assemble, sprinkle warm tortillas with some grated Monterey Jack cheese, spoon over some of the scrambled eggs and some of the potato mixture, and top with some of the bacon.
• Serve with salsa or hot sauce and enjoy.

Serves two-three

*Can be done a day in advance, cooled, and kept in the fridge.