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.
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.
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 Tacos
- 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
- 1/2 tsp. chili powder or more, to taste
- salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 6 corn tortillas
- 1 avocado diced
- shredded lettuce
- salsa ketchup and/or hot sauce
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.
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.
Stuff tortillas with potato mixture and top with avocado, lettuce and hot sauce. Serve.