I think everyone can agree tacos are great anytime of the day, and starting the day with cheesy spicy tacos sound like a great start to any day to me. And let’s face it you can put just about anything in a taco with some Pico de Gallo and it will be good, so use what you like in yours. You can even make a big batch and freeze them to enjoy any day of the week. Just nuke in the microwave and head out the door. Let’s investigate.
1 package of ground hot breakfast sausage, cooked and drained
1 large russet potato, peeled diced
1-2 jalapeno or Serrano pepper, diced fine
6 large eggs, scrambled
1 cup pico de gallo, hot
1 cup of cheddar cheese
8-10 corn tortillas
Salt and pepper to taste
Rinse and drain potatoes well then place potatoes in a medium-size microwave safe bowl with enough vegetable oil to just coat the potatoes. Season the potatoes with salt and pepper. Cover the bowl with plastic wrap and heat the potatoes for 2-3 minutes until just tender. In a saucepan place the potatoes and another small amount of oil in the pan and cook the potatoes on medium until golden brown and fully cooked. Add some of the jalapeno to the potatoes before they are done cooking (if you want spicy potatoes). Heat the tortillas and assemble your tacos. Place ground sausage, potatoes, jalapeno, scrambled eggs and cheese into each tortilla and top with cheese and your favorite pico de gallo.
About Chef Mariea Cobb
I come from a long line of women who share the gift of food with their families. As a kid I loved learning and experimenting in the kitchen, that did not change when I grew up and trained at The Art Institute. As a pastry chef I am still passionate about the art of good food and the magic of a great dessert. My team and I are bringing Crumb Scene to life in 2015 and hope you will join us.
Mariea Cobb – firstname.lastname@example.org