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Crispy Potato, Egg & Cheese Taco

Crispy Potato, Egg & Cheese Taco for a Quick Delicious Morning

A quick and satisfying breakfast featuring crispy potatoes, eggs, and cheese wrapped in a warm tortilla. Perfect for busy mornings!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 tacos
Course: Breakfast
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Taco Filling
  • 1/2 cup Grated Potato From a small potato
  • 1 tablespoon Olive Oil or Butter For frying
  • to taste teaspoon Salt
  • 2 tablespoons Grated Cheese (e.g., Asiago) Can substitute with cheddar or queso
  • 1 large Egg One per taco
  • 2 pieces Tortillas Corn or flour, warm before serving
For the Toppings
  • to taste Hot Sauce
  • 1 squeeze Lime Fresh lime juice

Equipment

  • Non-stick skillet

Method
 

Step-by-Step Instructions
  1. Gather your ingredients and grate one small potato to have about half a cup. Set aside with cheese, egg, and tortillas ready.
  2. Heat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil or butter. Let it shimmer.
  3. Create two thin piles of grated potato in the skillet. Season with salt and let cook undisturbed for about 3 minutes until golden brown.
  4. Sprinkle grated cheese over each potato pile, make a small indent, and crack an egg into each. Season with salt and pepper.
  5. Cover the skillet and let cook for 3-4 minutes until egg whites set and yolk is runny. Keep an eye on it.
  6. Gently slide each potato-cheese-egg pile onto warm tortillas, add toppings like hot sauce or lime, and enjoy warm.

Notes

These tacos are best enjoyed fresh, but can be stored in the fridge for 2 days or frozen for 1 month. Reheat gently to preserve crispiness.