Breakfast Tacos

with Crispy Garlicky Potatoes

Husbands That Cook Eagle Rock, California
Ryan and Adam 👬 2016 Saveur Blog Awards Finalists🍴 feedfeed editors 🔹 Eagle Rock, CA 📍 LIVE every Saturday at 12p PST 📽✨

Note from theFeedFeed Team -

It is a fact, we love breakfast and we love tacos - and breakfast tacos, in our book, are a win-win situation. They are filling and easy to assemble and make the perfect breakfast for feeding a crowd. They also happen to be the perfect refreshing complement to Telula Cold Pressed Juice - and we love the pairing with the Melon Mint to break through the heat and cool us off.

Telula is a great way to start your morning with vitamin packed fruits and veggies - cold-pressed and flash pasteurized & organic - they maintain all their natural goodness while also being shelf stable - available nationwide, be sure to find your nearest retailer!

Breakfast Tacos with Crispy Garlicky Potatoes

Makes 6 tacos, serves 2 to 3


For the potatoes:

3 tablespoons olive oil

12 oz (340g) Yukon gold potatoes, diced

1/2-3/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

3 tablespoons water


For the eggs:

3 large eggs

1/4 teaspoon salt

1 tablespoon olive oil


For assembly:

6 corn tortillas

Pico de gallo

Chopped cilantro

Sliced radishes

Shredded cheese


  • First, make the potatoes: preheat oven to 375°/191°C, and place the olive oil in a large oven-safe skillet over medium heat. When hot, add the potatoes, salt, pepper, cumin, chili powder, and garlic powder, and toss to combine. Cook for 5 minutes, stirring occasionally. Add the water, cover the pan, and cook for 4 minutes. Remove the lid, stir the potatoes, then transfer to the oven and bake uncovered until crispy, 20 to 25 minutes.
  • While the potatoes are cooking, make the eggs: in a small bowl, whisk together the eggs and salt until blended. Place the oil in a skillet over medium heat, and when hot add the eggs. Cook, stirring often, until the eggs scramble and fully cook.
  • To assemble the tacos: heat the tortillas until soft and pliable. Lay them on a serving tray, and top each one with a few spoonfuls of the potatoes, followed by the eggs, along with shredded cheese, pico de gallo, sliced radishes, and chopped cilantro if desired.
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