These versatile tacos are easy to prepare and they provide the balanced nutrition and great taste that athletes crave after grueling workouts. They're also easy to prep ahead and assemble quickly if needed.
Chimichurri Potato Breakfast Tacos
1 lb. petite potatoes
Salt and pepper to taste
4 large eggs
8 corn tortillas, 6" size
1 1/2 cup fresh spinach
1 ounce cojita or goat cheese crumbles
Basic Chimichurri Sauce
1/3 cup olive oil
2 Tablespoons red wine vinegar
1/2 cup fresh parsley, packed
3 Tablespoons fresh oregano
4 cloves garlic
2 Tablespoons finely minced red onion
1 teaspoon red chili flakes
1/4 teaspoon coarse sea salt
Prep Time: 10min | Cook Time: 25min
First, preheat the oven to 400 °F. While the oven is heating, wash, and dry potatoes, then chop into 1/4″ cubes. Then spread in a single layer on a nonstick or prepared baking sheet. Season with salt and pepper to taste.
Roast 10-12 minutes, then flip. Allow to roast another 10-12 minutes, until the potatoes are browned and crispy. If desired, switch oven settings to “BROIL” for the last 3-4 minutes of roasting.
Meanwhile, gently whisk together the eggs and scramble in a non-stick or cast-iron skillet until cooked to your preference. If desired, heat tortillas in the warm skillet before building the tacos.
To build the tacos: add the fresh spinach, then layer the scrambled eggs and roasted potatoes on top. Drizzle 1/2 tablespoon of chimichurri sauce over the top of each taco, then sprinkle with cheese. One serving equals two tacos and one tablespoon chimichurri sauce. Serve immediately.
This recipe yields ~2/3 cup prepared chimichurri sauce. Store leftovers in the refrigerator and allow to thaw at room temperature prior to use.
How to make this recipe with frozen potatoes: Replace step 1 and step 2 in the recipe with the following; Arrange 16 ounces of frozen diced potatoes on a baking sheet lined with aluminum foil. Bake at 425 °F for 18-20 minutes or until golden and crispy.
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