×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Chimichurri Potato Breakfast Tacos

Share this

Print Recipe
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.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Street Smart Nutrition (Cara L Harbstreet)

Visit Website

Nutrition Facts Per Serving

Calories

440

Fat

15g

Sodium

310mg

Cholesterol

195mg

Vitamin C

28mg

Carbohydrates

58g

Fiber

8g

Protein

17g

Potassium

775mg

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up