Thursday, May 9

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.