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Potato and Egg Breakfast Tacos

Author Vianney Rodriguez


  • 2 large russet potatoes
  • 2 tablespoons olive oil
  • 1/2 onion diced
  • 2 tablespoon Old El Paso Taco seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 large eggs
  • Fresh cilantro
  • 4 corn tortillas
  • Hot sauce for serving


  1. Wash, peel and dice potatoes. Cook diced potatoes in boiling water for 5 minutes or until slightly tender, but not fully cooked; drain. Heat oil in a non stick pan over medium high heat. Add potatoes and onions, sauté until golden brown and evenly cooked, stirring often for even browning, about 5 -8 minutes. Season with taco seasoning, salt and pepper, add eggs to pan and stir. Cook until eggs are set, about 3 minutes. Serve over warm tortillas, garnished with fresh cilantro and hot sauce.