Double Decker Breakfast Tacos

COOKING80 days ago

Tastemade

Soft shell or hard? Yes, please, with breakfast tacos filled with eggs, potato, bacon and all the fixings!

QUICK FACTS

19 Ingredients

INGREDIENTS

Potatoes:

1 pound small red potatoes, cubed

1/4 red pepper, roughly chopped

2 cloves garlic, roughly chopped

2 tablespoons olive oil

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

Salt and pepper, to taste

Scrambled eggs:

2 tablespoons butter

8 large eggs, beaten

Kosher salt, to taste

To assemble:

6 flour tortillas

6 hard shell tacos

1 1/2 cups shredded cheddar and Jack cheese blend

6 slices bacon, cooked until crisp

Pico de gallo, for garnish

Mexican crema, for garnish

INSTRUCTIONS

For the potatoes: Preheat oven to 425 degrees.

In a large bowl, toss together the potatoes, red bell pepper, garlic, olive oil, smoked paprika, cumin and a pinch of salt and pepper. Transfer to a baking sheet and bake for 20 to 25 minutes, shaking the pan halfway through cooking, until crisp.

For the eggs: Add butter to a 12-inch cast-iron skillet over medium heat. Once melted, add the eggs and scramble until just set. Remove from heat and season with salt.

To assemble: Heat a cast-iron skillet over medium-high heat. Add a flour tortilla to the skillet and sprinkle evenly with 1/4 cup shredded cheese. Cook until cheese is melted. Add a hard taco shell to one side and encase in the flour tortilla, with the cheese acting as the glue.

Add 1 slice of bacon, some scrambled eggs and breakfast potatoes. Top with crema and pico de gallo. Repeat with remaining shells and ingredients. Serve hot.