Breakfast Tacos

Layer 1: Scoop a generous helping of chipotle and garlic-seasoned potato and bacon hash onto your tortilla. Layers 2, 3 & 4: Fried egg, Cotija cheese and avocado. Garnish with thinly sliced radishes and cilantro, and enjoy fresh-Mex flavor for breakfast any day of the week. Recipe and photo courtesy of Adrianna Adarme of A Cozy Kitchen.

Serves: 4
15 mins Prep time 20 mins Cook time
15 mins Prep time
20 mins Cook time
  • Cook bacon in large skillet on medium heat until crisp. Drain on paper towels. Allow to cool slightly, then dice. Set aside.

  • Add diced potatoes to the same skillet, reducing heat to medium-low. Cook, stirring frequently until tender crisp. Stir in shallot, salt and chipotle pepper; cook 1 minute. Sitr in garlic and continue cooking 2 to 3 minutes for until potato is tender. Stir in diced bacon and cover skillet to keep warm.

  • Fry eggs in small skillet to desired doneness. Divide potato mixture among 4 tortillas. Top each with a fried egg, cheese crumbles, avocado and radishes. Serve with hot sauce and cilantro leaves.

Nutrition information

Nutritional Information coming soon!