These Mexican Breakfast Tacos are a hearty breakfast packed with hash potatoes, scrambled eggs and avocado pico de gallo salsa with lime squeezed over the top.
2tablespoonsof asadero cheese or other Mexican Cheese
2teaspoonsof hot sauce
Instructions
Tacos
In a pan over medium high heat, place the tacos to get a slight crisp and to aerate them for about 30 seconds on each side. This creates a lighter finish. Set aside.
Pico de Gallo
Mix all of the ingredients except the lime, combining until mixed together. Squeeze the limes over the mixture - you want to pico de gallo to soak in the lime juice, so ensure the entire mixture is covered slightly with the juice. Allow to soak for about 15 minutes to ensure all the flavours are extracted - this can be done from before starting the other steps. Note, this makes more than you need. Place leftovers in the fridge covered with plastic wrap.
Hash Potatoes
Heat oil in a pan over medium high heat. Toss potato in pepper, and then place into pan when oil is hot. Oil should sizzle.
Cook potatoes until cooked through, at least 5 minutes and up to 10 minutes. Potato will be soft on the inside when cooked through. In the last few minutes, you can begin to cook scrambled eggs. Remove from heat when finished.
Scrambled Eggs
Whisk the eggs, salt, ground black pepper,hot sauce and milk together in a bowl.
In a pan over high heat, spray with non-stick cooking spray. When hot, pour the egg mixture into the middle of the pan.
Stir slowly with a rubber or silicone spatula, pushing eggs from the edges in a circular motion. Stir in a slow pushing method until curds begin to form, then begin to fold the curds over.
Lower heat, and stir until there is no more liquid egg. Remove pan from heat. Add the cheese on top.
Sprinkle with parsley or green onions.
Putting it Together
Lay tortilla on a place, then add the scrambled eggs with cheese on top in the middle of the tortilla. Add the potatoes and then the salsa. Split evenly between the two tacos. Serve with lime wedges to squeeze over the tacos.
Notes
NotesThis recipe can be easily doubled or tripled for a family brunch option.Be careful of over adding salt = that’s why I didn’t add any to the hash potatoes or pico de gallo because the amount in the scrambled eggs and natural cheese is enough. Add to taste.