Potato Egg and Cheese Tacos

 

### Ingredients:

- 8 corn tortillas

- 1 1/2 – 2 cups refried beans

- 8–10 large eggs

- 1 1/2 cups shredded cheese

- Optional toppings: pico de Gallo, salsa, hot sauce, guacamole, avocado chunks, fresh cilantro, lime juice, etc…

#### Potatoes:

- 4 medium-sized russet potatoes, about the size of your palm

- 2 tablespoons oil (olive oil or neutral-flavored oil like avocado, canola, or grapeseed)

- 1 1/2 teaspoons paprika

- 1 teaspoon granulated garlic

- 1/4 teaspoon cumin, or more to taste

- Salt and black pepper, to taste (about 1 1/4 teaspoons salt and 1/5 teaspoon black pepper)

### Instructions:

1. **Prepare Potatoes:**

   - Thoroughly wash and dry the potatoes. Leave the skin on for crispy texture. Use a fork to prick holes in all sides of the potatoes.

   - Place the potatoes on a microwave-safe plate and microwave until fork-tender, about 4-5 minutes, flipping halfway through. Allow potatoes to cool slightly, then dice into bite-sized pieces.

2. **Cook Potatoes:**

   - Heat oil in a large skillet over medium heat. Add diced potatoes, paprika, granulated garlic, cumin, salt, and pepper.

   - Stir to coat potatoes evenly with oil and seasonings. Press down with a spatula to form a single layer. Cook undisturbed for 3-4 minutes until the bottom is golden brown. Flip and cook on the other side until potatoes are crispy, adjusting cooking time for desired crispiness. Sprinkle with additional salt if desired after cooking.

3. **Prepare Eggs:**

   - In another large skillet, heat cooking spray or butter over medium heat.

   - Beat eggs in a bowl, season with salt and pepper, then pour into the hot skillet.

   - Scramble eggs to desired doneness, stirring occasionally.

4. **Assemble and Bake Tacos:**

   - Preheat oven to 425°F (220°C).

   - Heat corn tortillas over an open gas flame or in a skillet with cooking spray until warm and pliable.

   - Place tortillas on a baking sheet. Spread each tortilla with about 2 tablespoons of refried beans.

   - Divide scrambled eggs evenly among the tortillas. Top each with a portion of the seasoned potatoes and sprinkle with shredded cheese.

5. **Bake:**

   - Bake tacos in the preheated oven for about 10 minutes or until the cheese is melted and tacos are heated through.

6. **Serve:**

   - Serve breakfast tacos hot, garnished with optional toppings like pico de Gallo, salsa, hot sauce, guacamole, avocado, cilantro, and lime juice.