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Chimichurri Potato Breakfast Tacos

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Potato Type: Petite
Cuisine: American
Prep Method: Baked

Dish

Breakfast/BrunchMain Dish

Prep Time

10 Mins

Cook Time

25 Mins

Serving

Serves 4

Ingredients

+

Chimichurri Potato Breakfast Tacos

  • 1 lb. petite potatoes
  • Salt and pepper to taste
  • 4 large eggs
  • 8 corn tortillas, 6" size
  • 1 1/2 cup fresh spinach
  • 1 ounce cojita or goat cheese crumbles
+

Basic Chimichurri Sauce

  • 1/3 cup olive oil
  • 2 Tablespoons red wine vinegar
  • 1/2 cup fresh parsley, packed
  • 3 Tablespoons fresh oregano
  • 4 cloves garlic
  • 2 Tablespoons finely minced red onion
  • 1 teaspoon red chili flakes
  • 1/4 teaspoon coarse sea salt

Preparation

Breakfast Tacos

  1. First, preheat the oven to 400 °F. While the oven is heating, wash, and dry potatoes, then chop into 1/4″ cubes. Then spread in a single layer on a nonstick or prepared baking sheet. Season with salt and pepper to taste.
  2. Roast 10-12 minutes, then flip. Allow to roast another 10-12 minutes, until the potatoes are browned and crispy. If desired, switch oven settings to “BROIL” for the last 3-4 minutes of roasting.
  3. Meanwhile, gently whisk together the eggs and scramble in a non-stick or cast-iron skillet until cooked to your preference. If desired, heat tortillas in the warm skillet before building the tacos.
  4. To build the tacos: add the fresh spinach, then layer the scrambled eggs and roasted potatoes on top. Drizzle 1/2 tablespoon of chimichurri sauce over the top of each taco, then sprinkle with cheese. One serving equals two tacos and one tablespoon chimichurri sauce. Serve immediately.

Notes

  • This recipe yields ~2/3 cup prepared chimichurri sauce. Store leftovers in the refrigerator and allow to thaw at room temperature prior to use.

Variations

How to make this recipe with frozen potatoes: Replace step 1 and step 2 in the recipe with the following; Arrange 16 ounces of frozen diced potatoes on a baking sheet lined with aluminum foil.  Bake at 425 °F for 18-20 minutes or until golden and crispy.

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Recipe By: Street Smart Nutrition (Cara L Harbstreet)

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Nutrition Facts Per Serving

Calories

440

Fat

15g

Sodium

310mg

Cholesterol

195g

Vitamin C

28mg

Carbohydrates

58g

Fiber

8g

Protein

17g

Potassium

775mg

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