Spicy Potato Arugula Breakfast Tacos
Hey friends! I’ve been dreaming of making breakfast tacos and had them on my list for a few months now, so I finally got around to making them.
….and then I proceeded to make and eat them almost every day for lunch for a week or two after that. Safe to say that when I get into a food, I get INTO it.
Plus, this particular meal is super easy to throw together because you can make many of the components beforehand, then just throw your potatoes in a skillet, fry up a couple of eggs, top everything with avocado and a hit of hot sauce, and you’re good to go!
I knew I wanted to include some sort of potato in this equation because breakfast tacos with potatoes IN them = my idea of perfection. These are super simple, but I’ve also made versions with sautéed kale, brussels sprouts and honestly whichever other veggies you have on hand and feel would taste delicious. Which is most veggies, in my opinion.
I also added a dollop of plain Skyr yogurt to add a bit of tang and creaminess, but you could totally leave it out or replace it with sour cream, spicy mayo or whatever else floats your boat – I just love the creamy element in a taco. A spicy cashew version would also be delicious…just sayin’ 😉
Make them this weekend for an epic and decently impressive brunch! I made it through this whole post without making a “taco-bout” joke. Are you all proud?
- 2 large Yukon Gold potatoes, chopped into 1-inch cubes
- 1 small onion, diced
- 2 tbsp. avocado or olive oil, divided
- 1 tsp. garlic powder
- 1/2 tsp. chili powder
- 1/2 tsp. sea salt
- Fresh pepper
- 1 c. cooked black beans (if from a can, drained + rinsed)
- 4 large eggs (free-run/organic taste best!)
- 2 big handfuls of arugula
- 4 radishes, thinly sliced
- 1 large ripe avocado, thinly sliced
- 4 small tortillas (I like corn or grain-free ones like Siete)
- Plain yogurt, sour cream or vegan version, for topping
- Chopped fresh cilantro, for topping
- Hot sauce
- Start by heating 1 tbsp. of your oil in a large skillet over medium. Add your potato cubes, garlic + chili powders, salt and pepper, letting everything begin to cook for 5 minutes or so.
- Once the potatoes are starting to brown slightly, add in your diced onion and mix everything together. At this point, place a lid on top of your skillet and let everything cook for a good 8-10 minutes or so to allow the potatoes to steam and soften. Be careful not to burn them by keeping the heat on medium and stirring everything around occasionally.
- Once your potato pieces are tender and cooked (check with a fork), add in your beans, stir it around and let them cook with the potatoes for an additional 3 minutes. Remove the potato/bean mixture from the skillet and set aside.
- Heat your other 1 tbsp. of oil and turn heat down to medium-low. Crack your eggs into the skillet, add salt + pepper and cook to your liking (I usually do over-medium).
- Heat up your tortillas either in a dry skillet or in the oven.
- When all components are ready, build the tacos by placing 1/4 of the potato/bean mixture per tortilla, then topping each with a fried egg, a handful of arugula, sliced avocado, cilantro, radishes + yogurt, if desired. Don’t forget the hot sauce! Enjoy.