Sausage Potato and Egg Breakfast Tacos

Tacos are one of the most important foods in my house. I cook tacos pretty much every week, more than once a week when possible. If it's edible, I can make a taco out of it!

My Sausage, Potato and Egg Breakfast Tacos were created when I had leftover hash in the fridge.  I had to find something to do with all that hash, so I created these tasty tacos.

I started off by pre boiling my potatoes to give them a head start. This is a dish you can prepare the day before. Boil the potatoes, refrigerate overnight.

Cook some sausage in a little oil. Season well, mix the sausage and potatoes together, now prepare the eggs.

Trick, boiling the potatoes in advance and chilling makes the potatoes that much crisper when you fry them in oil.

Season the beaten eggs and scramble them in a little olive oil.

Heat up some soft flour tortilla shells in the microwave or in a heated skillet, or if you're like Big Goo, heat them up directly over the open flame.

Big Goo says it's more authentic that way...as if he knows anything about cooking...except barbeque. I'll save that story for another time...lol!

It really is that simple people...now let's assemble these babies. I like to load my taco up with avocados, tomatoes, jack, cheddar, and cotija cheese.

And don't forget some sour cream and hot sauce. Green onions for color.

All done, and ready to eat...it's delicious people...this is a must make for all taco lovers.

Sausage Potato and Egg Breakfast Tacos

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

1 lb. Johnsonville Sausage, casing removed, crumbled
4 Idaho potatoes, peeled, diced
4 eggs, beaten
8 flour tortilla shells, 6 inch
1/2 cup sharp cheddar cheese, grated
1/2 cup jack cheese, grated
1/2 cup cotija cheese
1/2 bell pepper, diced
1/2 white onion, diced
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
extra virgin olive oil
sour cream
avocado, diced
tomato, diced
green onions, diced
hot sauce

Directions:

Mix seasoning blend together and set aside.

Rinse, peel, dice potatoes into 1/2 inch chunks. Add potatoes to a large pot of cold water, bring to boil and boil for about 5-7 minutes. This can be done a day in advance and potatoes can be refrigerated until ready to use. Drain and rinse potatoes and set aside.

Add about 1 tablespoon of olive oil to a pan over medium heat, add bell pepper and onion, season with 1 teaspoon of seasoning blend, saute 5 minutes, add sausage, season with 1 teaspoon of seasoning blend, cook for about 12 minutes until sausage is browned and no longer pink. Remove sausage from pan and set aside.

Add about 1 tablespoon of olive to pan, add potatoes to pan, season with 1 tablespoon of seasoning blend, mix well. Cook potatoes until nice and crispy around 7-8 minutes. While potatoes cook prepare eggs.

Season eggs with 1 teaspoon of seasoning blend and beat well. Add 1 tablespoon of olive oil to pan over medium heat, add eggs, allow to set up about 1 minute, then using a fork, scramble the eggs for about 2-3 minutes more. Remove from pan and set aside.

Mix sausage with potatoes and cook for about 5 minutes. 

To assemble tacos, heat tortilla shells in the microwave for about 30 seconds are in a pan. Add sausage/potato mixture, eggs, and cheeses. Top with sour cream, tomatoes, avocado, and green onions if desired. Enjoy!