food

Double Decker Breakfast Tacos

Soft shell or hard? Yes, please, with breakfast tacos filled with eggs, potato, bacon and all the fixings!

food

Double Decker Breakfast Tacos

Soft shell or hard? Yes, please, with breakfast tacos filled with eggs, potato, bacon and all the fixings!

Ingredients

Potatoes

  • 1 pound small red potatoes, cubed
  • 1/4 red pepper, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste

Scrambled Eggs

  • 2 tablespoons butter
  • 8 large eggs, beaten
  • Kosher salt, to taste

Taco Assembly

  • 6 flour tortillas
  • 6 hard shell tacos
  • 1 1/2 cups shredded cheddar and Jack cheese blend
  • 6 slices bacon, cooked until crisp
  • Pico de gallo, for garnish
  • Mexican crema, for garnish

Steps

Potatoes

  1. Preheat oven to 425 degrees.
  2. In a large bowl, toss together the potatoes, red bell pepper, garlic, olive oil, smoked paprika, cumin and a pinch of salt and pepper.
  3. Transfer to a baking sheet and bake for 20 to 25 minutes, shaking the pan halfway through cooking, until crisp.

Scrambled Eggs

  1. Add butter to a 12-inch cast-iron skillet over medium heat.
  2. Once melted, add the eggs and scramble until just set.
  3. Remove from heat and season with salt.

Taco Assembly

  1. Heat a cast-iron skillet over medium-high heat.
  2. Add a flour tortilla to the skillet and sprinkle evenly with 1/4 cup shredded cheese. Cook until cheese is melted.
  3. Add a hard taco shell to one side and encase in the flour tortilla, with the cheese acting as the glue.
  4. Add 1 slice of bacon, some scrambled eggs and breakfast potatoes.
  5. Top with crema and pico de gallo.
  6. Repeat with remaining shells and ingredients. Serve hot.