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Breakfast Tacos with Crispy “Smashed” Potatoes, Bacon, and Cheesy Eggs Recipe

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Breakfast Tacos with Crispy “Smashed” Potatoes, Bacon, and Cheesy Eggs Recipe
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Servings
Ingredients
For the Crispy “Smashed” Potatoes with Bacon:
  • 1 pound baby potatoes scrubbed of any dirt on the outside
  • 6 slices bacon
  • 2 to 3 garlic cloves smashed
  • vegetable oil for frying
  • salt and pepper to taste
For the Cheesy Scrambled Eggs:
  • 4 large eggs
  • cup ¼milk
  • cup ½shredded cheese (I like sharp cheddar or Mexican cheese for the tacos)
  • vegetable oil for frying
  • salt and pepper to taste
For the Taco Bar:
  • mini corn or flour tortillas
  • fresh herbs I used green onions and cilantro
  • diced red onions
  • salsas (I used a regular pico de gallo made with tomatoes and onions as well as a mango salsa)
  • sauces (I put out a selection of different hot sauces Sriracha and ketchup)
  • sour cream
  • extra cheese
Servings
Ingredients
For the Crispy “Smashed” Potatoes with Bacon:
  • 1 pound baby potatoes scrubbed of any dirt on the outside
  • 6 slices bacon
  • 2 to 3 garlic cloves smashed
  • vegetable oil for frying
  • salt and pepper to taste
For the Cheesy Scrambled Eggs:
  • 4 large eggs
  • cup ¼milk
  • cup ½shredded cheese (I like sharp cheddar or Mexican cheese for the tacos)
  • vegetable oil for frying
  • salt and pepper to taste
For the Taco Bar:
  • mini corn or flour tortillas
  • fresh herbs I used green onions and cilantro
  • diced red onions
  • salsas (I used a regular pico de gallo made with tomatoes and onions as well as a mango salsa)
  • sauces (I put out a selection of different hot sauces Sriracha and ketchup)
  • sour cream
  • extra cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Crispy “Smashed” Potatoes with Bacon:
  1. Place the potatoes (skin on) in a medium saucepan large enough to fit the potatoes comfortably.
  2. Cover with water and bring to a boil over medium-high heat; once the water boils, let boil for a minute before reducing the heat to medium-low.
  3. Cook at a simmer for 15 to 20 minutes, or until a knife slides into a potato with ease. Use a colander to drain the potatoes and let cool for 20 minutes.
  4. Note: if you’re looking to save time in the morning, you can go ahead and do this step the night before! Refrigerate the drained potatoes overnight.
  5. As the potatoes are cooling, make the bacon. Center a rack in the oven and preheat to 400 (F).
  6. Prepare a wire rack by lining with paper towels. Prepare a baking sheet by lining with aluminum foil. Lay the bacon on the baking sheet in a single layer — don’t let it overlap. Place the cloves of garlic in between the bacon.
  7. Bake in the preheated oven until the bacon is golden brown and crispy, around 15 to 20 minutes. The exact baking time will depend on the thickness of the bacon and how crispy you like it.
  8. Once the bacon is crispy, remove the baking sheet from the oven and use tongs to transfer each piece to the towel-lined wire rack. Transfer the garlic to the wire rack as well. (At this point, the garlic should have browned and become fragrant in the oven).
  9. Working quickly, reserve some of the grease from the bacon and transfer to a large frying pan or wok over medium heat. Use the back of your hands or the bottom of a glass to smash the potatoes, and transfer each to the pan containing the bacon fat. Cook until crisp, turning once, seasoning with salt and pepper as you go.
  10. When golden brown, crispy and delicious, transfer the potatoes a large bowl or serving platter and serve with the bacon and roasted garlic. You can use kitchen shears or a knife to cut up the bacon into pieces that will fit more easily in a tortilla. Serve immediately.
For the Cheesy Scrambled Eggs:
  1. Beat eggs, milk, salt and pepper in a small bowl until blended.
  2. In a large nonstick skillet over medium heat, heat a teaspoon or two of oil. Pour in the egg mixture. As eggs begin to set, use a spatula to pull them across the pan and form large, soft curds.
  3. Continue cooking — pulling, lifting, and folding the eggs — until thickened and no visible liquid parts remain.
  4. Sprinkle the cheese over the mixture and remove from heat, serving immediately. Feel free to transfer the eggs into the same platter as the potatoes and bacon, tossing them all together to create one giant scramble.
For the Tacos:
  1. Place a scoop of the potatoes, bacon, and egg scramble in the center of one tortilla.
  2. Garnish with the toppings, salsas, and herbs of your choice. Fold up to keep the toppings in place and enjoy immediately!

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