There’s something undeniably satisfying about a breakfast taco—it’s quick, packed with flavor, and has just the right balance of crispy, cheesy goodness. This Crispy Potato, Egg & Cheese Taco brings together crispy grated potatoes, fluffy eggs, and melty cheese, all wrapped in a warm tortilla. Whether you’re enjoying it as a grab-and-go breakfast or a leisurely brunch, this one’s a total game-changer. Trust me, you’re going to love it!
Why You’ll Love Crispy Potato, Egg & Cheese Taco
This recipe isn’t just about the ingredients—it’s about starting your day with something delicious, filling, and easy to make.
Is this Crispy Potato, Egg & Cheese Taco for you? Let’s see. These tacos are…
- Crispy and cheesy – The grated potatoes get perfectly golden, and the cheese melts into gooey perfection.
- Quick and easy – Ready in under 15 minutes, making it perfect for busy mornings.
- Customizable – Use your favorite cheese and toppings to make it your own.
- Packed with flavor – A sprinkle of salt, pepper, and hot sauce brings it all together.
- A satisfying breakfast or snack – Perfect for fueling your day.
Ingredients in Crispy Potato, Egg & Cheese Taco
Here’s why this taco is a must-try:
Corn or Flour Tortillas: The base of the taco—choose your favorite for the perfect texture and taste.
Olive Oil or Butter: Adds richness and helps crisp up the potatoes beautifully.
Grated Russet Potato: The key to that perfect crispy bite. Lightly pack it for even cooking.
Cheddar or Asiago Cheese: Melts beautifully and adds the perfect amount of creamy, cheesy goodness.
Eggs: Soft, fluffy eggs bring the whole taco together.
Kosher Salt & Black Pepper: Simple seasonings that enhance the flavors.
Hot Sauce: A little heat takes these tacos to the next level—use your favorite!
Lime Wedges: A squeeze of fresh lime adds brightness and balance.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Prep the Ingredients: Grate the potato and cheese, and have your tortillas and eggs ready to go.
Crisp the Potatoes: Heat olive oil or butter in a skillet over medium heat. Add the grated potatoes in an even layer, pressing them down slightly. Cook until golden and crispy, about 3–4 minutes per side.
Cook the Eggs: In a separate pan, scramble or fry the eggs to your desired doneness. Season with salt and pepper.
Warm the Tortillas: Heat the tortillas in a dry skillet for about 30 seconds per side until warm and pliable.
Assemble the Tacos: Divide the crispy potatoes and eggs between the tortillas. Sprinkle cheese on top and let it melt slightly.
Add the Finishing Touches: Drizzle with hot sauce and serve with lime wedges on the side.
Serve and Enjoy: Dig in while they’re warm and melty!
How to Serve Crispy Potato, Egg & Cheese Taco
Fresh Salsas: A spoonful of fresh pico de gallo or salsa verde adds a bright, zesty kick.
Avocado or Guacamole: Creamy avocado balances out the crispy potatoes and eggs.
Refried Beans: A side of refried beans makes this an even heartier meal.
Pickled Onions: A tangy crunch that pairs perfectly with the richness of the tacos.
Nutrition Information (Per Serving)
- Serving Size: 1 taco
- Calories: 290
- Sugar: 2g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 185mg
Additional Tips
Prep Ahead: Grate the potatoes and cheese the night before for a faster morning prep.
Extra Crispy Hack: Squeeze out excess moisture from the grated potatoes using a paper towel before cooking.
Make It Spicy: Add chopped jalapeños or a pinch of cayenne to the eggs for a fiery kick.
Storage Tips: Store leftovers in an airtight container for up to two days. Reheat in a skillet for the best texture.
Double the Batch: These tacos are so good, you might want to make extra. They’re perfect for meal prepping!
Quick Tips for the Best Crispy Potato, Egg & Cheese Taco
- Use freshly grated potatoes for the crispiest texture.
- Don’t overcrowd the pan—this helps the potatoes crisp up properly.
- Serve immediately for the best experience!
These Crispy Potato, Egg & Cheese Tacos are the perfect way to start your day. They’re quick, flavorful, and totally satisfying. Whether you enjoy them for breakfast, brunch, or even a late-night snack, they’re bound to be a favorite. So grab your tortillas and let’s get cooking!
Crispy Potato, Egg & Cheese Taco
Ingredients
- 2 corn or flour tortillas
- 1 tbsp olive oil or butter
- ½ cup grated Russet potato lightly packed, see notes
- ¼ cup grated Cheddar or Asiago or cheese of choice
- 2 eggs
- Kosher salt and black pepper to taste
- Hot sauce to taste
- 1 lime cut into wedges
Instructions
- Warm the tortillas:
- Heat tortillas in a skillet over medium heat, directly over a flame, or in a toaster oven. Transfer to a plate.
- Prepare the crispy potato & cheese base:
- Heat olive oil or butter in a large nonstick skillet over medium heat.
- Sprinkle the grated potato into two small piles in the pan. Using a spatula or fork, spread out each pile to roughly match the size of the tortilla—keeping space between the strands for maximum crispiness.
- Lightly salt the potato, then evenly sprinkle cheese over each pile.
- Cook the eggs:
- Make a small indent in the center of each pile and crack an egg into it.
- Season with salt and pepper to taste.
- Cover the skillet and cook for 3-4 minutes, until the cheese is golden and crispy and the egg whites are set.
- Assemble the tacos:
- Use a spatula to loosen the potato-cheese-egg layer from the skillet and slide onto the warm tortillas.
- Serve with hot sauce and fresh lime wedges.
- Enjoy immediately!
Notes
- Potato Tips: Use only ¼ cup of grated potato per taco—more will make them soggy instead of crispy.
- Cheese Tip: If some cheese touches the pan, it creates delicious crispy edges like grilled cheese.
- Serving Ideas: Top with avocado, salsa, or a drizzle of pesto for ex
