Breakfast Skillet Tacos

Ingredients

• 2 medium Potatoes (peeled and cut into thin strips then cubed)
• 100 g Beef Bacon (sliced into bite‑size bits)
• 3 pieces Dried Deseeded Chilies (soaked in hot water before blending)
• 120 ml Hot Water (for soaking chilies)
• 2 cloves Garlic (minced)
• 1 pinch Salt (to taste)
• 1 small Onion (thinly sliced)
• 4 large Eggs (room temperature)
• 30 g Kobe Jack Cheese (shredded)
• 30 g Chihuahua Cheese (shredded)
• 15 g Fresh Greens (roughly chopped (cilantro or lettuce))
• 4 pieces Small Corn Tortillas (warmed before serving)

Instructions

1. Prep Potatoes

   Peel the potatoes, cut them into thin strips and then cube them into bite‑size pieces.

   Time: PT5M

2. Soak Dried Chilies

   Place the deseeded dried chilies in hot water (just off the boil) and let them soak for about 5 minutes until softened.

   Time: PT5M

3. Make Chili Sauce

   Drain the chilies, add them to the blender with minced garlic, a splash of the soaking water, and a pinch of salt. Blend until smooth, adding more water if needed to reach a pourable consistency.

   Time: PT2M

4. Render Beef Bacon

   Add the sliced beef bacon to a cold skillet, then turn the heat to medium. Cook, stirring occasionally, until the fat has rendered and the pieces are crisp, about 5 minutes.

   Time: PT5M

   Temperature: medium

5. Sauté Potatoes & Onions

   Add the cubed potatoes and sliced onion to the skillet with the rendered bacon fat. Season with a pinch of salt and cook, stirring occasionally, until potatoes are tender and develop crispy edges, about 10 minutes.

   Time: PT10M

   Temperature: medium

6. Incorporate Chili Sauce

   Pour the blended chili mixture over the potato‑onion mixture, stir to coat evenly, and cook for another 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium

7. Whisk Eggs

   In a mixing bowl, crack the eggs and whisk until the whites and yolks are fully combined.

   Time: PT1M

8. Cook Eggs

   Reduce the skillet heat to low, pour the whisked eggs over the potato mixture, let them set slightly, then gently scramble until just cooked and still creamy, about 3 minutes.

   Time: PT3M

   Temperature: low

9. Finish with Cheese & Greens

   Sprinkle the shredded Kobe Jack and Chihuahua cheeses over the hot mixture, add the chopped greens, and cover the skillet for 1 minute to melt the cheese.

   Time: PT1M

10. Assemble Tacos

    Warm the corn tortillas on a dry skillet for 30 seconds per side, then spoon the filling onto each tortilla, fold, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

3g