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Double Decker Breakfast Tacos

19 Ingredients
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
  1. For the potatoes: Preheat oven to 425 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. 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.