I gotta take a quick minute to shout out to my idieh design ladies. I love girls who lift each other up and support each other’s dreams and talents, instead of competing and tearing each other down. And can I just say that the idieh team are a group of smart, sophisticated, not to mention beautiful, women who love to bring up all of those around them. Need an example? I got one. Well besides them taking me on as a contributor here, they also surprised me with a wedding gift a few weeks back. After we thought all of the boxes had been opened, and all of the cards had flooded in, the door bell rang and the polite UPS man dropped off that classic infamous black and white Crate & Barrel box. To our delighted surprise, we opened up a taco rack and a molcajete (an authentic Mexican mortar and pestle). I have some pretty rad plans to use that soon, but for now I will hold you over with these breakfast tacos, served in the very same taco rack gifted to me. *Tip: This recipe has a lot of moving parts and works best with two cooks in the kitchen. BONUS: tacos with friends!!
Breakfast Tacos
Ingredients:
- 1/2 potato, shredded
- 2 tbsp. butter
- 4 slices bacon
- 1 avocado, halved and sliced
- 6 eggs, whisked
- 1/2 cup shredded Cheddar cheese
- salt and pepper to taste
- hot sauce
- cilantro for garnish
- 8 4-inch tortillas
- Non-stick cooking spray
Preheat oven to 275 degrees F.
Soak shredded potato in a bowl of cold water for 3 minutes, drain well and squeeze out any excess water. You want them to be as free of water as possible. This will help them to be soft on the inside and crispy on the outside when cooked.
Bake bacon on a baking sheet, or fry, until crispy. Once cooked, remove from heat and place on a paper towel to drain excess grease. Keep warm in the oven.
While the bacon cooks, heat the butter in a non-stick skillet until melted, add the shredded potatoes and season with salt and pepper. Cook, undisturbed until crispy brown. Flip over to cook the other side, it’s okay if you break up the potatoes at this point. Cook until crispy and brown on the second side. Remove from skillet and keep warm in the oven.
Add skillet back to the hot stove and spray with non-stick cooking spray. Add in the whisked eggs, season with salt and pepper, and cook, stirring frequently until cooked through. Move to oven to keep warm.
Heat a large griddle over medium-high heat and spray with non-stick cooking spray. Add tortillas to the hot griddle until golden crispy, then flip to the other side and cook until golden.
To assemble, add a layer of hash browns, then egg, then cheese. Top with bacon and avocado. Serve with cilantro and hot sauce if you like.
Enjoy!
