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    You are here: Home / Entrees / Curried Potato Tacos

    LAST UPDATED: January 19, 2022 • FIRST PUBLISHED: August 14, 2015

    Curried Potato Tacos

    Jump to Recipe Print Recipe

    A savory hash of curried crispy potatoes, green peppers and onions are stuffed into tortillas with avocado and smothered in hot sauce to make these super easy, spicy and delicious breakfast potato tacos.

    Curried Potato Hash Tacos

    I'm always saying I like savory breakfasts, but I realized something recently: I actually like spicy breakfasts. Savory is fine, but I always, always drench my savory breakfast food it in hot sauce. I discovered this as I ate these tacos for breakfast last week. There's just something about hot coffee hitting your tongue while it's still burning from hot sauce. Is it just me? My husband thinks I'm nuts, but he's not a big spicy food person. He ate his tacos sans hot sauce, which you can do too if that's how you roll.

    Curried Potato Hash Tacos

    The other thing I look for in a breakfast: carbs. I think that's why I tend to go for sweet breakfasts when I'd really rather be munching on something savory.

    So here savory and carb meet, and the resultant tacos made me very happy.

    You don't have to eat these for breakfast. They'd make a great, super easy, potentially spicy, carby dinner. Come to think of it, that's my favorite kind of dinner too. I guess these tacos are just awesome all around. I can deal with that.

    Curried Potato Hash Tacos
    Two Curried Potato Tacos on a Plate with Tea Cup and Skillet in the Background
    5 from 1 vote
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    Curried Potato Tacos

    A savory hash of crispy curried crispy potatoes, green peppers and onions are stuffed into tortillas with avocado and smothered in hot sauce to make these super easy, spicy and delicious breakfast potato tacos.
    Course Breakfast, Entree
    Cuisine American, Indian
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 2 -3
    Author Alissa

    Ingredients

    • 2 tbsp. olive oil
    • 1 russet potato scrubbed and diced
    • 1 onion sliced
    • 1 green bell pepper sliced into strips
    • 1 tbsp. curry powder or more, to taste
    • ½ tsp. chili powder or more, to taste
    • salt and pepper to taste
    • ¼ cup chopped fresh cilantro
    • 6 corn tortillas
    • 1 avocado diced
    • shredded lettuce
    • salsa ketchup and/or hot sauce

    Instructions

    1. Place oil in large skillet over medium-high heat. Add potato and onion. Cook 5 minutes and add bell pepper, curry powder, chili powder, salt and pepper. Cook 5-10 minutes more, flipping occasionally, until potatoes are crispy and browned. Remove from heat and add cilantro. Flip a few times to incorporate.
    2. Optionally, heat oven to 400°. Lightly brush or spray both sides of tortillas with oil. Lay flat or drape over two prongs of oven rack, making each into an inverted U-shape. Bake until lightly browned and crispy, 7-9 minutes.
    3. Stuff tortillas with potato mixture and top with avocado, lettuce and hot sauce. Serve.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Jenn says

      August 14, 2015 at 3:26 pm

      YUM!!! Your photos are always so amazing. I want to eat all the things!!!!

      Reply
      • Alissa Saenz says

        August 16, 2015 at 9:47 am

        Awwww...thank you! I've been working so hard on my photography, so that makes me very happy to hear. :)

        Reply
    2. Ana @ Ana's RocketShip says

      August 19, 2015 at 5:47 am

      I'm not sure that I'd eat these for breakfast (I am hardly used to having something thing savoury for breakfast, never mind spicy!), but I can't wait to try these out one lunch time!

      Reply
    3. ED says

      July 11, 2020 at 9:01 am

      I just made this in the air fryer and it was amazing! Thanks for the inspiration. (I staartd the potatoes for 10 mins before I added the other veggies.)

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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