Breakfast tacos are the best thing to happen to mornings. And these? Crispy potatoes, fluffy scrambled eggs, melty cheese, and a drizzle of salsa verde.
Ten minutes. One pan. Endless happiness. Wrap them in warm tortillas, add hot sauce, and get on with your day. You’ll never eat cold cereal again.
Makes 4 tacos (serves 2).
Step-by-Step Instructions
Cook the Potatoes
Heat butter or oil in a nonstick pan over medium heat.
Add diced potatoes. Season with salt and pepper.
Cook for 8–10 minutes, stirring occasionally, until golden brown and crispy.
Scramble the Eggs
In a bowl, whisk eggs with a pinch of salt.
Push potatoes to one side of the pan. Pour eggs into the empty side.
Scramble gently for 1–2 minutes until just set.
Mix potatoes and eggs together.
Melt the Cheese
Sprinkle cheese over the egg-potato mixture.
Turn off heat. Cover for 30 seconds to melt the cheese.
Warm the Tortillas
Heat tortillas in a dry pan, microwave (stack between damp paper towels for 30 seconds), or directly over a gas flame.
Assemble & Devour
Divide the egg-potato-cheese mixture among the 4 tortillas.
Top with salsa verde, cilantro, and anything else you love.
Fold. Eat. Make again tomorrow.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 4 tacos (2 servings)
Difficulty: Easy
Storage Notes
Tacos are best fresh and hot. But leftovers have potential.
- Do not store assembled tacos. Soggy tortillas. Sad life.
- Do this instead: Store egg-potato mixture in the fridge for up to 3 days. Reheat in a pan. Warm fresh tortillas. Assemble.
- Meal prep move: Dice potatoes ahead. Store in cold water in the fridge for 2 days. Drain and pat dry before cooking.
- Pro tip: Make a double batch of the filling. Breakfast tacos today. Breakfast burritos tomorrow.
