Chimichurri Potato Breakfast Tacos Recipe - Eat Wisconsin Potatoes
From farm to table, Wisconsin potatoes add rich, homegrown flavor to every bite. Enjoy this recipe for Chimichurri Potato Breakfast Tacos for a simple,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eatwisconsinpotatoes.com.
Ingredients
- 1 lb. petite potatoes
- salt & pepper (to taste)
- 4 large eggs
- 8 corn tortillas (6" size)
- 1 1/2 cup fresh spinach
- 1 ounce cojita or goat cheese crumbles
- 1/3 cup olive oil
- 2 Tbsp. red wine vinegar
- 1/2 cup Fresh parsley (packed)
- 3 Tbsp. fresh oregano
- 4 cloves garlic
- 2 Tbsp. red onion (finely minced)
- 1 tsp. red chili flakes
- 1/4 tsp. coarse sea salt
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