A savory hash of crispy curried crispy potatoes, green peppers and onions are stuffed into tortillas with avocado and smothered in hot sauce to make these super easy, spicy and delicious breakfast potato tacos.
Hash Brown Soyrizo Breakfast Tacos with Fresh Salsa
These are so good! They sort of remind me of Huevos Rancheros. I made these two days in a row 1) because I had leftover salsa, Soyrizo and tortillas, 2) because I wasn’t happy with the picture I took yesterday and 3) because they were so yummy that I couldn’t wait to have them again.
Soyrizo is spicy and delicious and flavors the whole dish. You can use regular chorizo made with pork or beef if you like. This is a good breakfast for a busy day, you won’t be hungry again until dinnertime. I like to have something like this when I have lots of farmer work to do.
This is about enough for 2-3 tacos. Increase amounts for more servings.
In a skillet, melt 1 tblsp butter or olive oil, add ¼ c slivered onions, about a cup of hashbrowns ( I used the kind from the freezer section of the store) and salt and pepper. Flip and cook until crispy on all sides. Push the potatoes and onions to one side of the skillet. Add ¼ tube Soyrizo and cook until heated through. Fry or scramble an egg or two.
Make salsa using chopped fresh tomato, juice of ½ lemon, 1 small crushed minced garlic clove, fresh chopped cilantro, salt and pepper.
Heat some corn tortillas on both sides, add the potatoes, soyrizo, eggs, and top with salsa. You can also garnish with grated cheese, avocado, olives and sour cream if you like.
All of a sudden Tacos de Papa (potato tacos) have gained popularity in the taco scene. I love potato tacos, and I have loved them since I was a little kid. I remember when my mom would say she was making potato tacos for dinner, I was always home ON TIME for these! Now that I have my own family I make these for them several times month and they love them too. Thanks for inspiring me to make all this awesome food Mom! :)
Tacos de Papa
3 large Russet potatoes boiled and mashed.
½ C shredded Monterey Jack cheese
8 Corn tortillas
16 Toothpicks - I know its strange but you’ll see why
Oil for frying
salt and pepper for seasoning
1 diced tomato
1 C shredded Iceberg lettuce
½ C Queso Cotija
Warm your tortillas to make them pliable, set aside.
Mash your boiled potatoes and season with salt and pepper.
Add the Monterey Jack cheese and blend into the mashed potato mixture.
Add about 3-4 T of the potato cheese mixture to one side of the tortilla.
Fold the tortilla in half and secure the filling by sealing them with toothpicks. Like the picture below.
Add the tacos to the hot oil and fry the tacos until golden brown.
Remove the toothpicks from the tacos, add tomatoes, lettuce, cotija cheese, and salsa. Plate them up and enjoy! You can serve these up with rice and beans, or eat them all by themselves, like I do. I really don’t need anything else.
These delicious Steak and Potato Tacos are sure to be a winner with every family member! Easy to make, and crazy delicious you will never want to make another taco recipe again! For me the most important part of these tacos was the potatoes, you can use frozen if you want to, hash browns or french fries will do the trick, but not for me!
I’m an over-achiever when it comes to potatoes, as you will see with my Twice Baked Potato Extravaganza! that I will be posting eventually. Anyway, for these tacos I planned to use store-bought frozen potatoes, but then I remembered the bag of potatoes sitting on the kitchen floor and I decided to make my own! In the past I have tried making fresh hash browns or home fries to go along with breakfast food, none of them worked out super well but for these Steak and Potato Tacos I decided to play it smart.
I both boiled and baked some potatoes, just to figure out what would work better, and I figured why not, I can just use the leftovers for another meal! Well, long story short the baked potatoes are what we ended up using for our Steak and Potato Tacos, they hold together much better and have that firm texture I was looking for!
Let us know what you think of our Steak and Potato Tacos and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
Steak and Potato Tacos
Prep time: 10 mins
Cook time: 8 hours
Total time: 8 hours 10 mins
2 lbs roast beef
3 cups salsa
2 cups beef broth
1 tbsp taco seasoning
Juice of 1 lime
½ lb Potatoes, russet or Idaho baked until cooked and chopped into large pieces
½ cup cilantro
1 clove Garlic, minced
2 cups Parmesan cheese
Put your roast into your crock pot with salsa, beef broth, lime juice, taco seasoning and cilantro
Cook on low for 8 hours or on high for 6 hours
Once the meat is cooked take it out and shred it
Place your baked and chopped potatoes into a skillet on the stove with 2 tbsp olive oil and 1 clove Garlic cook on medium-high heat until golden brown, set aside
Take each tortilla and butter one side of each, and press into a bowl of Parmesan cheese
Cook each in a pan until the cheese turns golden brown
Pleace a few fries/tots into the bottom of each taco shell
Spoon 2-3 tbsp of the beef onto the top of the tots/fries
Top with sour cream, cheese, guacamole, salsa, hot sauce, whatever you like!