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
Servings: 2 -3
Author: Alissa
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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
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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.
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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.
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Stuff tortillas with potato mixture and top with avocado, lettuce and hot sauce. Serve.