Breakfast Tacos | Idaho Potato Commission
Taco Directions: - Boil the potatoes, adding a pinch of salt, until soft. Allow potatoes to cool, then peel and cut into cubes. - Beat the eggs in a bowl. - In a heated pan, add the oil and then the...
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 www.idahopotato.com.
Ingredients
- 2 Idaho® Russet potatoes
- 1 tablespoon canola oil
- 1 cup linked sausage, cubed
- 4 large eggs, beaten
- pinch of salt and pepper
- 4 Corn Tortillas (see below)
- ½ cup onion, diced
- ½ cup fresh cilantro, chopped
- ½ cup Monterey Jack cheese, fancy shredded
- ½ avocado, sliced
- as needed Special Roasted Salsa (see below) for serving
- 1½ cups corn flour
- as needed water, warm
- 5 Roma tomatoes
- 2 jalapeños
- 1 clove garlic, large
- salt, to taste
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