Salsa Verde Breakfast Tacos

Name: Salsa Verde Breakfast Tacos with Eggs, Potatoes, & Mexican Cheese Blend
Yield: 2 servings
Cuisine: Mexican
Ingredients: 12 oz Potato; 1 Tomato; 2 Egg; 2 tbsp Cream Cheese; 7.06 oz Salsa; 6 Tortillas; 1/2 cup Mexican Cheese Blend; 2 tsp Cooking Oil; 1 tbsp Butter; Salt; Black Pepper

with Eggs, Potatoes, & Mexican Cheese Blend

By Recipe0 System

Take your morning to the next level with quick and easy breakfast tacos, ready on the table in just 15 minutes. You’ll fill warm flour tortillas with a hearty, flavorful salsa verde egg and potato scramble, top with melty shredded cheese, and finish with chopped fresh tomato for a pop of freshness and color. Ready to start today right? (Psst, hot sauce-lovers: Now’s your time to shine!)

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 Tomato
2 Egg
2 tbsp Cream Cheese
7.06 oz Salsa
6 Tortillas
1/2 cup Mexican Cheese Blend
2 tsp Cooking Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Wash and dry produce. Dice potatoes into ½-inch pieces. Place in a medium microwave-safe bowl. Season with salt; toss to combine. Microwave until fork-tender, 6-8 minutes. Set aside.
2

Dice tomato into ½-inch pieces. Season with salt and pepper.
3

In a second medium bowl, whisk together eggs*, cream cheese, and ¼ tsp salt (½ tsp for 4 servings) until well combined. (It’s OK if bits of cream cheese are still visible; they will melt when cooked!)
4

Once potatoes are fork-tender, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Carefully add potatoes; season with salt and pepper. Cook, stirring occasionally, until potatoes are lightly browned, 2-3 minutes. Add 1 TBSP butter (2 TBSP for 4 servings) to pan, then stir until melted. Pour in egg mixture; cook, stirring, until eggs are scrambled and cooked to preference, 1-2 minutes.
5

Pour green salsa over eggs and potatoes and stir to combine. Simmer until warmed through and salsa is slightly thickened, 1-2 minutes. Remove from heat.
6

Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.
7

Divide tortillas between plates and fill with salsa verde eggs and potatoes; top with Mexican cheese blend and tomato. Serve.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

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