Crispy Potato and Egg Tacos with Chipotle Crema

Crispy Potato and Egg Tacos with Chipotle Crema

A creative take on breakfast tacos, these feature crispy pan-fried potatoes and fluffy scrambled eggs nestled in warm tortillas, topped with a zesty chipotle crema.

By RecipeBoss
Servings
4
Time Required
35 min

Ingredients

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1 lb potatoes
3 tbsp olive oil
¾ tsp salt
¼ tsp black pepper
6 large eggs
2 tbsp milk
8 corn tortillas
½ cup sour cream
1 clove chipotle peppers in adobo sauce
1 tbsp lime juice
¼ cup cilantro
1 small avocado

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Instructions

  1. 1

    Wash and dice the potatoes into small cubes (about 1/2 inch).

  2. 2

    Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced potatoes, salt, and pepper. Cook, stirring occasionally, until the potatoes are tender and crispy, about 15-20 minutes.

  3. 3

    While the potatoes are cooking, whisk the eggs with milk, a pinch of salt, and pepper in a medium bowl.

  4. 4

    Once the potatoes are cooked, push them to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty side. Pour the egg mixture into the skillet and scramble until cooked through.

  5. 5

    Warm the corn tortillas by heating them briefly in a dry skillet or microwave.

  6. 6

    In a small bowl, whisk together the sour cream, chopped chipotle pepper, adobo sauce, and lime juice until smooth. Stir in chopped cilantro.

  7. 7

    Assemble the tacos: Fill each warm tortilla with a portion of the crispy potatoes and scrambled eggs. Top with chipotle crema and sliced avocado.

Perfect With

SalsaPico de GalloBlack Beans