Breakfast Potato Tacos
WI Potato & Vegetable Growers Association
EAU CLAIRE, Wis. (WEAU) -
Sarah Agena, with the Wisconsin Potato & Vegetable Growers Association, shares a recipe for Breakfast Potato Tacos that can be enjoyed for breakfast, lunch or dinner.
Potato Breakfast Tacos
•1 lb. petite potatoes
•salt & pepper to taste
•4 large eggs
•8 corn tortillas 6″ size
•1 1/2 cup fresh spinach
•1 ounce cojita or goat cheese crumbles
Basic Chimichurri Sauce
•1/3 cup olive oil
•2 Tbsp. red wine vinegar
•1/2 cup Fresh parsley packed
•3 Tbsp. fresh oregano
•4 cloves garlic
•2 Tbsp. red onion finely minced
•1 tsp. red chili flakes
•1/4 tsp. coarse sea salt
Preheat the oven to 400°F.
While oven is heating, wash and dry potatoes, then chop into 1/4″ cubes. Spread in a single layer on a nonstick or prepared baking sheet. Season with salt and pepper to taste.
Roast 10-12 minutes, then flip. Allow to roast another 10-12 minutes until the potatoes are browned and crispy. If desired, switch oven settings to broil for the last 3-4 minutes of roasting.
Meanwhile, gently whisk together the eggs and scramble in a non-stick or cast iron skillet until cooked to your preference. If desired, heat tortillas in the warm skillet before building the tacos.
To build the tacos: add the fresh spinach, then layer the scrambled eggs and roasted potatoes on top. Drizzle 1/2 tablespoon of chimichurri sauce over the top of each taco, then sprinkle with cheese. One serving equals two tacos and one tablespoon of chimichurri sauce.
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