Crispy Potato, Egg & Cheese Taco
Description:These crispy potato, egg, and cheese tacos are a simple yet indulgent breakfast or brunch delight! Crispy golden potatoes, melty cheese, and a perfectly cooked egg come together in a warm tortilla for a satisfying bite. Serve with hot sauce and a squeeze of lime for extra flavor!
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