Breakfast Tacos – Damn Delicious (Page 2 ) | March 15, 2024
Annonce:
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Ingridients:
- 6 slices bacon
- 1 russet potato, peeled and cut into 1/2-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 6 large eggs, lightly beaten
- ½ cup shredded Mexican blend cheese
for serving
- Tortillas, warmed
- Pico de gallo
- Shredded Mexican blend cheese
- Chopped fresh cilantro leaves
- Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the skillet.
- Add potatoes to the skillet and cook, stirring often, until golden brown and crisp, about 12-14 minutes; season with salt and pepper, to taste. Transfer to a paper towel-lined plate; keep warm.
- Reduce heat to medium. Melt butter in the skillet; add eggs, and cook, stirring occasionally, until they just begin to set. Stir in cheese and continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; season with salt and pepper, to taste.
- Serve bacon, potatoes and eggs in tortillas with desired toppings.
