Texas Breakfast Tacos with Potato

Name: Texas Breakfast Tacos with Potato
Yield: Serves 4 to 6
Ingredients: 12 , large eggs; , Salt and pepper; 2 tablespoons, unsalted butter; 1 , russet potato (8 ounces), peeled and cut into 1/2-inch cubes; 1 , small onion, chopped fine; 1 , jalapeño chile, stemmed, seeded, and minced; 1 , recipe Homemade Flour Tortillas; 1 , recipe Salsa Roja; Shredded, Monterey Jack cheese; Thinly sliced, scallions; , Lime wedges

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Appears in Cook's Country February/March 2017

Main Courses

Eggs

Pork

We love tacos for lunch and dinner. So why not for the most important meal of the day?

SERVES4 to 6

TIME30 minutes

WHY THIS RECIPE WORKS

To make these plump egg-filled tacos, we started with the base, making homemade tortillas that were tender yet could hold a big helping of eggs. For a flavorful filling, we scrambled the eggs with butter, potatoes, onion, and jalapeño. Our ...

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