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Sriracha Potato and Egg Breakfast Tacos
Prep Time:
5
minutes
mins
Cook Time:
30
minutes
mins
Total Time:
35
minutes
mins
Servings:
4
Author:
Isabel Orozco-Moore
These Sriracha Potato and Egg Breakfast Tacos are the perfect breakfast and brunch dish that everyone can enjoy.
Ingredients
2
large Yukon Gold potatoes
1/2
cup
large yellow onion
about 1 diced
2
tbsp
olive oil
1
tbsp
McCormick's Sriracha Seasoning
1/2
tsp
dried oregano
1/2
tsp
paprika
1
tsp
salt
1/4
tsp
freshly ground black pepper
4
slices
of bacon
6
eggs
12
corn tortillas
Additional Recommended Toppings
Feta or Cotija cheese
Cilantro
avocado
limes
Hot sauce
Instructions
Heat olive oil in large frying pan over medium high heat.
Dice yellow onion and set side.
Dice potatoes into small cubes and place them in a large bowl.
Add sriracha powder, dried oregano, paprika, salt and black pepper. Mix until potatoes are fully coated with seasoning.
Transfer yellow onions to hot pan and cook for about 2 minutes or until the onions start to become translucent.
Add in seasoned potatoes and cook, mixing occasionally, for 25 minutes or until the potatoes are fully cooked.
Meanwhile, in a large skillet over medium-high heat, cook the bacon slices until crispy.
Place the cooked bacon on thick paper towel to soak up any excess fat and let cool down.
In a medium bowl, crack the eggs and beat with a whisk or fork until well combined.
When the potatoes are fully cooked, add in eggs and cook, mixing occasionally for 3-5 minutes or until the scrambled eggs are cooked to your liking.
Remove pan from heat, crumble the crispy bacon on top and serve on warm corn tortillas.