Kathy's Breakfast Tacos
Submitted by spock
Breakfast tacos with crispy bacon, pan-fried potato chunks, and soft-scrambled eggs in warm flour tortillas. Serve with pico de gallo, hot sauce, and fresh cilantro.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minFour ingredients, one skillet, and you’ve got proper Texas-style breakfast tacos. Bacon renders in a cold pan until crisp, then the fat stays behind to fry chunked potatoes golden and crunchy. Eggs get scrambled right on top of the potato-bacon mixture so everything finishes together in one pan.
Starting the bacon in a cold pan is a small detail that makes a big difference. Cold-start bacon renders more evenly and stays flat instead of curling up. All that flavorful fat becomes your cooking oil for the potatoes.
Keep the eggs soft-scrambled. They continue cooking from residual heat after you spoon them into the warm tortillas, so pull them off while they’re still slightly wet. Overcooked eggs turn rubbery and dry inside the taco.
Pro Tips
- Pre-boil the potatoes until just fork-tender before chunking and frying. Raw potato chunks take forever to cook through in the skillet.
- Warm the flour tortillas in a dry skillet or directly over a gas flame for 10 seconds per side. Cold tortillas crack and tear when you fold them.
- Cut the bacon into pieces after cooking, not before. Whole strips render more evenly and are easier to manage in the pan.
- Set out toppings buffet-style so everyone can customize. Pico de gallo, hot sauce, chopped cilantro, sliced jalapenos, and shredded cheese all work.
Variations
- Chorizo swap: Replace the bacon with crumbled Mexican chorizo for a spicier, more traditional filling.
- Veggie version: Skip the bacon and fry the potatoes in olive oil with diced bell peppers and onions.
- Migas style: Tear a corn tortilla into strips and fry them with the eggs for crispy bits throughout.
Ingredients
Directions
Place bacon in a cold pan, and cook until almost crisp.
All the fat should be rendered.
Remove bacon from pan, and drain.
Place potato chunks in the pan, and cook, turning occasionally, until well browned and crisp.
Cut bacon into 1 inch pieces, and add to potatoes.
Immediately pour eggs over the potato/bacon mixture, and cook, stirring frequently, until soft-scrambled.
Spoon mixture into heated flour tortillas, and roll or fold.
Serve with pico de gallo, hot sauce, chopped cilantro, jalapeno peppers to be added as desired.
Cheese may be added to the mixture, or sprinkled on the cooked ingredients before rolling.
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