Cheesy Potato Breakfast Tacos

Published July 11, 2024

Recipe Overview

A comforting, family-friendly breakfast featuring tender roasted potatoes, caramelized tomatoes, creamy scrambled eggs, and melted cheese wrapped in warm tortillas. A versatile, customizable dish ideal for weekend mornings or quick weeknight meals.

• Total Time: 35 minutes

• Prep Time: 10 minutes

• Cook Time: 25 minutes

Ingredients

Serves 4–6 (adjust tortilla quantity based on appetite)

Starters & Vegetables

• 2 tablespoons unsalted butter

• 1 tablespoon vegetable oil (e.g., grapeseed or avocado)

• 2 medium white potatoes (or 1 large), diced into ½-inch cubes (12–16 ounces/2 cups)

• 1 medium leek, white and light green parts only, thinly sliced (or 1 medium white onion, diced)

• 1 medium poblano chile, stemmed, seeded (for mild heat) or left seeded (for spicier; optional)

• 1 medium ripe tomato, grated (discard peel; yields ¾–1 cup)

• Salt and freshly cracked black pepper

Proteins & Dairy

• 4 large eggs

• 2 ounces mild semi-soft cheese, grated (e.g., Chihuahua, Monterey Jack, or aged cheddar)

Tortillas & Garnishes

• 8–10 fresh corn or flour tortillas (6-inch for traditional tacos, 8-inch for burritos)

• Chopped scallions, cilantro, or chives (for serving, optional)

• Salsa negra or hot sauce (for serving, optional)

Preparation

Step 1: Sauté Aromatics & Potatoes

Preheat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon butter and vegetable oil. When the butter foams, add diced potatoes, leek (or onion), and poblano chile. Season with 1 teaspoon salt and ½ teaspoon black pepper. Stir to coat and cook, stirring occasionally, until potatoes soften and edges begin to golden, about 9–10 minutes.

Step 2: Caramelize Grated Tomato

While potatoes cook, prepare the grated tomato: Cut the tomato in half, then grate the cut sides over a bowl using a box grater, pressing to remove flesh (discard peels). Reduce heat to medium. Add the grated tomato and ½ teaspoon salt to the pan, stir, and cook until moisture evaporates and the tomato caramelizes, about 3–4 minutes. This step deepens flavor and adds a sweet-tart element.

Step 3: Cook Eggs & Combine

Reduce heat to medium-low. Create a small well in the center of the pan and add the remaining 1 tablespoon butter. Let it melt, then whisk 4 eggs with ½ teaspoon salt in a bowl. Pour eggs into the well. Cook gently, stirring occasionally, until eggs are almost set but still slightly runny (7 minutes). For fully set eggs, stir continuously until soft-curdled (8–9 minutes). Fold eggs into the potato-tomato mixture, then remove from heat and sprinkle cheese on top. Cover briefly to melt cheese (30 seconds).

Step 4: Warm Tortillas

To heat tortillas quickly:

• Heat a comal, skillet, or griddle over medium-high heat. Place 2 stacked tortillas (without overlapping) on the surface. Heat 30 seconds, flip stacks, then flip the top tortilla to expose the other side. Heat 30 seconds more, then flip all stacks again. Repeat until all sides are toasted, soft, and pliable (total 1–2 minutes per stack).

• For dry tortillas, mist lightly with water before heating.

• Alternatively, wrap tortillas in a damp kitchen towel and microwave for 10–15 seconds per tortilla (adjust for power). Keep warm in a tortilla warmer or covered dish towel.

Step 5: Assemble & Serve

Transfer the skillet (with warm filling) to the table, alongside tortillas, garnishes, and salsa/hot sauce. Guests assemble tacos by placing 1 tortilla in a bowl, adding ¼–⅓ cup filling, and topping with scallions/cilantro. Serve immediately.

Variations & Tips

• Pepper Swaps: Substitute poblano with jalapeño (seeded for mild), serrano (spicy), or roasted red pepper for sweetness.

• Vegetable Twists: Use sweet potatoes (cubed, roasted first), frozen hash browns (thawed and drained), or roasted Brussels sprouts.

• Protein Add-Ons: Add 4–6 oz sliced breakfast sausage, smoked venison, or crispy bacon 2 minutes before adding tomatoes.

• Egg Texture: For runny yolks (as preferred by some), stop cooking eggs 1–2 minutes early and let residual heat set them gently.

• Cheese Upgrade: Swap semi-soft cheese with queso fresco (tangy) or smoked gouda (smoky depth).

Testimonials

• “A weekend staple! I use garden peppers (seeded) and let eggs runny for extra creaminess.”

• “Made with hash browns and onion—easy, crowd-pleasing, and adaptable.”

• “Sweet potato version was surprisingly delicious! The natural sweetness balanced the savory filling.”

Enjoy this customizable, hearty breakfast—perfect for lazy mornings or meal prep!