These breakfast tacos can be made in about 15 minutes flat with just a few ingredients. Tacos don’t have to be fancy to be delicious! These are loaded with diced potatoes, ham, eggs, and salsa! Plus, cheese obviously!
Ingredients
1tablespoonolive oil
1cupdiced yukon potato
½cupdiced ham
2tablespoonsdiced pickled jalapeno
¼teaspoonseasoned salt
3eggs, scrambled
4taco sized flour tortillas
2ouncesqueso fresco
Salsa
Avocado
Sour cream
Fresh cilantro
Instructions
Dice potatoes and ham into 1-4 inch pieces at the largest. You want a pretty small dice. In a medium skillet over medium heat, add oil and the potatoes and ham. Cook for 7-8 minutes until potatoes are tender and the mixture is crispy in spots. Add in seasoned salt and diced pickled jalapenos (optional). Keep warm.
Scramble eggs and cook in a nonstick skillet over medium-low heat until they are just cooked, 2-3 minutes.
Assemble tacos in flour tortillas by dividing potato mixture. Top with a sprinkle of queso fresco, the eggs, avocado, sour cream, salsa, and fresh cilantro.