Grated potatoes, peppers and onion make these breakfast tacos ultra satisfying and delicious. When we have them in the kitchen, poblano peppers are excellent added to these. Other mild fresh peppers like bell peppers and Anaheim are great substitutions. Or, for much spicier tacos, try jalapeño or Serrano peppers.
4 slices bacon, cooked until crisp, optional, see how we bake bacon
1 medium Yukon Gold potato
1 1/2 tablespoons olive oil
1 mild pepper like poblano, Anaheim or bell pepper
Salt and fresh ground black pepper
4 large eggs
1/4 cup shredded cheddar or Monterey Jack cheese
4 corn tortillas, warmed (use more for less stuffed tacos)
Salsa or enchilada sauce, see notes for suggestions
1/4 cup finely chopped onions
Sliced avocado, optional
Using a box grater, shred the potato then squeeze dry. (Wrapping the shredded potato in paper towel and squeezing is usually best). Discard the liquid.
Remove the seeds and ribs from the peppers then slice into thin strips. Heat the oil in a wide non-stick skillet over medium heat.
Add the grated potato and peppers then season with a pinch of salt and pepper. Cook, stirring often, until the peppers have softened and the potatoes begin to brown; 8 to 10 minutes.
Meanwhile, whisk the eggs with a 1/8 teaspoon of salt and a generous pinch of pepper. When the peppers and potatoes are cooked, turn the heat down to low and add the eggs. Use a spatula to make long sweeps across the pan until you see large, creamy curds.
When the eggs are softly set and slightly runny in places, remove the pan from the heat and gently stir in the cheese. After a few seconds, the eggs will cook and the cheese will melt.
Divide the eggs, potatoes and peppers between warmed tortillas. Finish with salsa, onions and any other toppings you love.