Bacon, Potato, Egg & Cheese Breakfast Tacos

Austin-style breakfast tacos: crispy diced potatoes, soft scrambled eggs, bacon and melty cheddar in warm flour tortillas with plenty of salsa.

Ingredients

• 2 medium russet potatoes (about ¾ lb), in ½-inch dice
• 4 slices thick-cut bacon, chopped
• 6 large eggs
• 8 small flour tortillas
• ½ cup shredded cheddar
• ½ cup salsa
• 2 green onions, sliced

From your pantry: 1 tbsp oil, ½ tsp salt, ¼ tsp pepper, ½ tsp chili powder, 1 tbsp milk.

Instructions

1. Cook the bacon in a large nonstick skillet over medium heat until crisp, 6 to 7 minutes. Lift out with a slotted spoon and leave about 1 tbsp fat in the pan.
2. Add the oil and potatoes, season with salt, pepper and chili powder, and cover. Cook over medium heat, stirring every few minutes, until tender and browned in spots, 12 to 14 minutes.
3. Whisk the eggs with the milk. Push the potatoes to one side, pour the eggs into the empty side and stir gently until softly set, about 2 minutes. Fold the potatoes and bacon through the eggs.
4. Warm the tortillas in a dry skillet or wrapped in a damp towel in the microwave for 30 seconds.
5. Fill each tortilla with the egg and potato mix, then top with cheddar, green onions and salsa.

Tip: Covering the potatoes for the first part of cooking steams them tender; uncover for the last few minutes if you want them crisper.

Nutrition per serving

Good for

Adapted from Spend With Pennies.

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