Breakfast Taco with Potato Hash and Fried Eggs
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 592.7
- Total Fat: 26.7 g
- Cholesterol: 368.0 mg
- Sodium: 717.6 mg
- Total Carbs: 72.0 g
- Dietary Fiber: 11.7 g
- Protein: 20.7 g
View full nutritional breakdown of Breakfast Taco with Potato Hash and Fried Eggs calories by ingredient
Introduction
Yasmine’s signature Breakfast Tacos consists of our potato hash and eggs, fried to perfection, served on top of our crispy corn tortillas topped with chopped garlic, onions, chopped parsley and lime wedges for squeezing over! Yasmine’s signature Breakfast Tacos consists of our potato hash and eggs, fried to perfection, served on top of our crispy corn tortillas topped with chopped garlic, onions, chopped parsley and lime wedges for squeezing over!Number of Servings: 1
Ingredients
-
2 large Fried Egg
2 tortilla, medium (approx 6" di Corn Tortillas
1 small Onions, raw
1 medium (2-1/4" to 3-1/4" dia.) Potato, raw
2.5 1tsp Olive Oil
2 sprigs Parsley
3 dash Salt
4 dash Pepper, black
1 clove Garlic
1 fruit (2" dia) Limes
Directions
Give onion, vinegar, and a pinch of salt a good toss in a small bowl. Let sit while you prepare the hash; this will be just enough time to lightly pickle the onion.
Heat 1 Tbsp. oil in a medium skillet over medium. Add onion and garlic to fat in skillet and cook, stirring occasionally, until softened, 6–8 minutes.
Meanwhile, grate potato on the coarse holes of a box grater; squeeze firmly over the sink to remove excess water.
Add potato, and remaining 1 Tbsp. oil to skillet. Cook, turning hash occasionally and breaking up with a spoon, until potato is golden brown, cooked through, and crunchy around the edges, 8–10 minutes.
Assemble tacos with hash, fried eggs, tortillas, onions, garlic and chopped parsley. Serve with lime wedges for squeezing over.
Serving Size: Serving of 2 Breakfast Tacos including 2 eggs
Number of Servings: 1
Recipe submitted by SparkPeople user YASMINE1347.
Heat 1 Tbsp. oil in a medium skillet over medium. Add onion and garlic to fat in skillet and cook, stirring occasionally, until softened, 6–8 minutes.
Meanwhile, grate potato on the coarse holes of a box grater; squeeze firmly over the sink to remove excess water.
Add potato, and remaining 1 Tbsp. oil to skillet. Cook, turning hash occasionally and breaking up with a spoon, until potato is golden brown, cooked through, and crunchy around the edges, 8–10 minutes.
Assemble tacos with hash, fried eggs, tortillas, onions, garlic and chopped parsley. Serve with lime wedges for squeezing over.
Serving Size: Serving of 2 Breakfast Tacos including 2 eggs
Number of Servings: 1
Recipe submitted by SparkPeople user YASMINE1347.