Potato and Scrambled Egg Tacos

Posted by thibeaultstable on
A good way to use up leftover homemade corn tortillas.
I fried the corn tortillas just enough for them to hold their “taco shell” shape.
Filled with fried potatoes, tossed with fried onions, garlic and serrano chile peppers and topped with scrambled eggs and salsa.

3 Comments Add yours

  1. Kacey says:
    April 15, 2013 at 3:15 am

    Love your blog, and this type of breakfast. It really satisfies the ultimate breakfast cravings. Soft, crunchy, spicy and filling!

  2. Thibeault's Table says:
    April 15, 2013 at 5:50 am

    Thanks Kacey.

  3. Pam says:
    April 16, 2013 at 4:15 pm

    These tacos look amazing! I can't believe I have never made breakfast tacos before.

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