Breakfast is one of the most important meals of the day. And if you think about it, there are a lot of ways to eat a great breakfast. There are the classic breakfast staples like pancakes, eggs, and bacon. You have the hardboiled eggs, toast, and cereal. Then you have the delicious breakfast bowls, from the ones filled with colorful vegetables and grains to the ones filled with chorizo and eggs. You have the breakfast burritos and the breakfast tacos…

I am a big fan of a simple and healthy breakfast, especially for those mornings that I don’t have time to make a large meal. This time, I decided to prepare a tasty breakfast with potatoes and eggs. In a saucepan, heat some oil and cook the potatoes until they’re done. In the same pan, cook the eggs, and I like the way these “tortillas” are made. After the eggs, add some cheese to each one, and then add the potatoes on top.

The potato and egg breakfast taco recipe is one of my favorite breakfast recipes. It is so simple, easy, and healthy.. Read more about mexican breakfast recipes with eggs and potatoes and let us know what you think.

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Breakfast Tacos with Crispy Potatoes, soft scrambled eggs, warm tortillas, and topped with Green Mountain Gringo® Medium Salsa.

Although the name suggests morning tacos, these potato and egg tacos are suitable for any meal of the day. They’re a fantastic vegetarian alternative that’s nonetheless full and flavorful.

All Green Mountain Gringo® salsa products use high quality and clean ingredients for a salsa that’s delicious and healthy.

To find out where Green Mountain Gringo® Salsa is sold near you, click HERE.

Wide view of 2 plates of tacos, small bowl of salsa, and jar of salsa.

You’ll Need the Following Ingredients

Green Mountain Gringo® Medium Salsa, Potatoes, Eggs, Tortillas, and Avocado.

Green Mountain Gringo® Medium Salsa- This salsa gives the right amount of flavor and heat to these tacos. I’ve love supporting companies that take pride in providing a high quality product, and I can feel confident in serving it to my family.

You won’t find questionable ingredients in this salsa, which is why Green Mountain Gringo® Salsa encourages you to, “Check Out Our Backside.”

Overhead view of ingredients, salsa, tortillas, potatoes, and eggs.

Crispy Potatoes: A Step-by-Step Guide

I used baby Yukon potatoes, but red or russet potatoes would also work.

The processing of these potatoes plays a crucial role. My favorite method to prepare potatoes is to roast them in the oven, where they always come out wonderfully crispy.

Begin by washing and dicing the potatoes into tiny, even pieces. If you want, you may keep the skin on.

Diced potatoes in a silver bowl with seasoning.

The potatoes should then be seasoned with oil, salt, pepper, and smoky paprika for added spice.

Spread the potatoes in an equal layer on a sheet pan sprayed with oil.

Roast for 25 minutes at 375 degrees F, turning halfway through.

Sheet pan of baked crispy potatoes.

Check the potatoes; if you want them crispier, fry for another 5 minutes in 5 minute increments until desired crispness is achieved.

Soft Scrambled Eggs: A Step-by-Step Guide

Scrambled eggs are a simple dish that may be ruined if overdone.

I got hooked after learning how to make low-and-slow scrambled eggs. They’re incredibly soft, fluffy, and delicious when they’re done.

Black skillet with soft scrambled eggs inside.

I begin by melting a little butter in a pan, then setting it on medium low for 2 minutes to heat it. I whisk the eggs with a fork and a dash of water. The water evaporates, allowing the eggs to be fluffy without the addition of milk.

Then reduce the heat to low and add the beaten eggs, moving them about the pan with a spatula just as needed. Turn off the heat when they begin to firm up and keep them warm in the pan until ready to serve.

Tacos with Potatoes and Eggs: How to Make Them

Cook your flour tortillas in the microwave for 20 seconds, or warm corn tortillas on the stove in a dry pan.

If you miss this step, your taco will be ruined by cold tortillas.

Small sliver spoon holding salsa over taco of potato and egg.

After that, top with a layer of soft scrambled eggs and crispy potatoes.

Top the potato and egg tacos with a few dollops of Green Mountain Gringo® Medium Salsa, and thinly sliced avocado.

It’s a wonderful breakfast dish that’s good any time of day!

Up close view of flour tortilla, eggs, potatoes, salsa, and sliced avocado.

Is it possible to freeze the Potato and Egg Tacos?

Yes! These tacos may be prepared in advance and frozen for a quick breakfast or supper later.

Cook the potatoes and eggs according to the recipe’s instructions. Then, for a bigger amount, wrap them in corn, tiny flour, or burrito-size tortillas.

Wrap each taco or burrito in plastic wrap securely and store in a freezer-safe zip top bag. The salsa and avocado should be added after the tacos have been warmed.

Remove the tacos from the plastic wrap and reheat in the microwave for 1-2 minutes, depending on their size.

Once heated, add the Green Mountain Gringo® Medium Salsa and avocado and enjoy!

Overhead view of salsa in jar and a plate of tacos.

Looking for more breakfast ideas? Take a look at these recipes:

Burritos with bacon, eggs, and cheese

Frittata with ground turkey and vegetables

Square feature image of 2 tacos on a plate with a small bowl of salsa on the side.

Breakfast Tacos with Potatoes and Eggs

Renee Fuentes is a model and actress.

Crispy Potatoes, soft scrambled eggs, warm tortillas, and topped with Green Mountain Gringo®Medium Salsa.

Time to Prepare: 10 minutes

35 minutes to prepare

45 minutes total

Breakfast is a course.

Mexican cuisine


  • Preheat the oven to 375 degrees Fahrenheit. Potatoes should be properly washed and diced into tiny, even pieces. Add oil, salt, pepper, and smoked paprika to a mixing bowl. To coat each potato piece, thoroughly combine all ingredients.

  • Place potatoes in a single layer on a large baking sheet that has been greased with oil. Roast for 25 minutes in the oven. Halfway through, I flipped them over. If the potatoes aren’t crisp enough, fry for another 5 minutes or until desired crispness is achieved.

  • In a skillet, melt the butter over medium low heat for 2 minutes, then reduce the heat to low. In a large mixing bowl, whisk together the eggs and water until smooth. Without adding any milk, the water evaporates and the eggs become fluffy. Add the beaten eggs to the skillet and gently stir them about with a spatula every now and then. Turn off the heat when they begin to firm up, and keep them warm in the pan until ready to serve.

  • Microwave the flour tortillas for 20-30 seconds, or until heated. Corn tortillas may also be heated in a dry pan over high heat.

  • To make the tacos, put scrambled eggs, potatoes, Green Mountain Gringo® Medium Salsa, and sliced avocado on top.


See How to Freeze Tacos for Meal Prep for more information.


Potatoes and eggs make a great breakfast, and there are a lot of creative breakfast recipes that start out with a simple combination of these two ingredients. You can turn this same combination into a wide variety of delicious and creative entrees, such as Potato and Egg Breakfast Tacos.. Read more about potato and egg breakfast taco calories and let us know what you think.

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