Crispy Potato & Egg Tacos
Golden hash brown potatoes stuffed into warm tortillas with scrambled eggs and topped with cheese and salsa. Tex-Mex comfort food ready in 15 minutes, no meat required.
- Total time
- 15 min
- Servings
- 2
- Calories
- 395
- Protein
- 14g
Ingredients
- 2 medium russet potatoes, shredded
- 4 whole eggs
- 4 whole corn tortillas
- ½ cup shredded cheddar cheese
- ½ cup salsa
- 2 tbsp olive oil
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering, ~60 seconds.
- 2
Add shredded potatoes, press flat, and cook without stirring for 4 minutes until golden on the bottom.
- 3
Stir potatoes, break up any clumps, and cook for 2 more minutes until crispy and cooked through.
- 4
Push potatoes to the side; add remaining 1 tbsp oil to the empty side of the pan.
- 5
Crack eggs into the oiled side, add a pinch of salt and pepper, and stir until scrambled and set, ~3 minutes.
- 6
Warm tortillas directly over a gas flame or in a dry skillet for 15 seconds per side until pliable.
- 7
Fill each tortilla with potatoes, scrambled eggs, and cheese.
- 8
Top with salsa and serve immediately.
Tools you’ll need
- 12-inch nonstick skillet
- spatula
- paper towels or clean towel
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