Texas Breakfast Tacos with Potato

Name: Texas Breakfast Tacos with Potato
Yield: Serves 4 to 6
Ingredients: 12 , large eggs; , Salt and pepper; 2 tablespoons, unsalted butter; 1 , russet potato (8 ounces), peeled and cut into 1/2-inch cubes; 1 , small onion, chopped fine; 1 , jalapeño chile, stemmed, seeded, and minced; 1 , recipe Homemade Flour Tortillas; 1 , recipe Salsa Roja; Shredded, Monterey Jack cheese; Thinly sliced, scallions; , Lime wedges

Main Courses
Vegetables
Eggs

By Morgan Bolling ･ Appears in Cook's Country February/March 2017

We love tacos for lunch and dinner. So why not for the most important meal of the day?

SERVES 4 to 6

TIME 30 minutes

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