Hot Potatoes and Egg Tacos

Perfect for a hearty breakfast or a quick weeknight dinner, these Hot Potatoes and Egg Tacos are a flavor-packed twist on classic tacos. Featuring crispy golden potatoes seasoned with smoked paprika and cumin, paired with fluffy, creamy scrambled eggs, each tortilla becomes a mouthwatering vessel of comfort food bliss. Topped with melted cheese, fresh cilantro, creamy avocado slices, and a kick of salsa or hot sauce, these tacos are both satisfying and endlessly customizable. Ready in just 35 minutes, this crowd-pleasing recipe is ideal for busy mornings or casual gatherings, offering a mix of savory spices and vibrant toppings in every bite. Don’t forget the option to choose between soft flour or corn tortillas to suit your taste!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 medium-sized Small golden potatoes
• 6 Large eggs
• 8 Small flour or corn tortillas
• 3 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 1 teaspoon Garlic powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Milk or cream
• 1 cup Shredded cheese (cheddar, Monterey Jack, or your choice)
• 2 tablespoons Chopped fresh cilantro
• 0.5 cup Salsa or hot sauce
• 1 medium Avocado, sliced

Directions

Step 1

Wash and dice the potatoes into small, bite-sized cubes, leaving the skins on if preferred.

Step 2

Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once hot, add the diced potatoes.

Step 3

Sprinkle the potatoes with garlic powder, smoked paprika, ground cumin, salt, and ground black pepper. Stir to coat evenly.

Step 4

Cook the potatoes for 12-15 minutes, stirring occasionally, until crispy on the outside and tender on the inside. Remove the potatoes from the skillet and set aside.

Step 5

In a medium bowl, whisk together the eggs, milk or cream, and a pinch of salt and pepper.

Step 6

In the same skillet, lower the heat to medium-low and add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter.

Step 7

Pour the egg mixture into the skillet and stir gently with a spatula until soft, fluffy scrambled eggs form. Remove from heat immediately to avoid overcooking.

Step 8

Warm the tortillas on a griddle or directly over a gas burner for 10-15 seconds on each side until pliable.

Step 9

Assemble the tacos by placing a portion of the cooked potatoes onto each tortilla, followed by the scrambled eggs and a sprinkle of shredded cheese.

Step 10

Top with salsa or hot sauce, fresh cilantro, avocado slices, and any other desired toppings.

Step 11

Serve immediately while warm and enjoy your Hot Potatoes and Egg Tacos!

Nutrition Facts

Serving size	1606.6 grams (1606.6g)

Amount per serving	% Daily Value*
Calories	2836

Total Fat 164.90g	211%
Saturated Fat 58.40g	292%
Polyunsaturated Fat 4.00g
Cholesterol 1270mg	423%
Sodium 5920mg	257%
Total Carbohydrate 263.60g	96%
Dietary Fiber 30.10g	108%
Total Sugars 11.30g
Protein 99.40g	199%

Vitamin D 280IU	1398%
Calcium 1489mg	115%
Iron 21mg	119%
Potassium 4573mg	97%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 13.5%

Carbs: 35.9%