This potato taco recipe is the perfect hangover breakfast (or, well, lunch) and they’re just as delicious on the dinner table too.
Potatoes crisped like home fries taste especially satisfying when stuffed into soft tacos.
Some weekend mornings, all I want is savory carbs. The craving’s usually for a breakfast burrito or home fries. But the former is usually too big and the latter too boring on its own. So I came up with these home fry tacos using fresh spring potatoes and onions. are deep-fried tortillas folded around mashed potatoes so you get crunchy shells encasing a soft center. Here, you get the opposite, a soft wrapper around crisp filling.
You can make these any time of year, of course, but they’re especially tasty now. Spring potatoes are being harvested throughout this month, having grown from their initial planting in February. Freshly harvested spring potatoes — ideally,— taste sweeter and are nearly juicy. They taste like spring’s grassy scent of wet soil after a rain. Stove-top browning highlights all those qualities.
While the potatoes taste great on their own and would be awesome on a plate with fried bacon and eggs, they’re the epitome of comfort when folded into soft tortillas. Fresh jalapeño slices, salsa and lime add brightness, while salty cheese enriches the mix. Yes, they are the perfect hangover breakfast and they’re just as delicious on the dinner table too.These tacos taste good with either corn or flour tortillas; the choice is up to you. So is the salsa.
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