Cooking With N8TM: Chimichurri Potato Breakfast Tacos
Chimichurri Potato Breakfast Tacos
Potato Breakfast Tacos
1 lb petite potatoes
salt & pepper
4 large eggs
8 corn tortillas, 6″
1 1/2 cup fresh spinach
1 oz cojita or goat cheese crumbles
Basic Chimichurri Sauce
1/3 cup olive oil
2 tbsp red wine vinegar
1/2 cup fresh parsley, packed
3 tbsp fresh oregano
4 cloves garlic
2 tbsp red onion, finely minced
1 tsp red chili flakes
1/4 tsp coarse sea salt
Preheat oven to 400°F.
While oven is heating, wash and dry potatoes. Chop into 1/4″ cubes. Spread in a single layer on a non-stick or prepared baking sheet. Season with salt and pepper to taste.
Roast 10-12 minutes, then flip. Allow to roast another 10-12 minutes until potatoes are browned and crispy. If desired, switch oven settings to broil for the last 3-4 minutes of roasting.
Meanwhile, gently whisk together the eggs and scramble in a non-stick or cast iron skillet until cooked to your preference. If desired, heat tortillas in the warm skillet before building tacos.
To build tacos, add fresh spinach, then layer scrambled eggs and roasted potatoes on top. Drizzle 1/2 tablespoon of chimichurri sauce over the top of each taco, then sprinkle with cheese. One serving equals two tacos and one tablespoon of chimichurri sauce.
For more recipes, check out the Wisconsin Potato and Vegetable Growers Association’s website.
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