Sriracha Potato and Egg Breakfast Tacos
These Sriracha Potato and Egg Breakfast Tacos are the perfect breakfast and brunch dish that everyone can enjoy.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
- 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 black pepper
- 4 slices of bacon
- 6 eggs
- 12 corn tortillas
Additional Recommended Toppings
- Feta or Cotija cheese
- Hot sauce
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.