Potato Breakfast Tacos recipe
All Recipes Breakfast and Brunch Recipes Potatoes
Ingredients
- ¼ cup vegetable oil 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon chili powder ½ teaspoon ground cumin ¼ teaspoon red pepper flakes 5 potatoes, peeled and shredded 1 (12 ounce) can lite luncheon meat (such as Spam®), diced ½ (15 ounce) can tomato sauce 8 (8 inch) flour tortillas, or more if needed salt and ground black pepper to taste
Nutrition Info
- 413.4 caloriescarbohydrate: 53.2 gcholesterol: 31.9 mgfat: 16.5 gfiber: 5.1 gprotein: 13.9 gsaturatedFat: 3.9 gservingSize: -sodium: 841.8 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Potato Breakfast Tacos
Directions
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Heat oil in a large skillet over medium heat. Add garlic powder, onion powder, chili powder, ground cumin, and red pepper flakes, stir until mixed. Add potatoes, cook and stir until softened, about 12 minutes.
Stir luncheon meat into the potato mixture, cook and stir until lightly browned, about 5 minutes. Stir in tomato sauce. Remove from heat.
Heat tortillas in a toaster oven or conventional oven on warm setting until warmed, about 2 minutes.
Place large spoonfuls of the potato mixture into warmed tortillas, season with salt and pepper.