Breakfast Tacos
Soft corn tortillas with fluffy eggs, crispy potatoes, and salsa verde.
⏱ 10 min prep · 18 min cookServes 3420 cal · 17g proteinvegetariangluten free
Ingredients
- 6 count corn tortillas
- 5 count eggs
- 250 g hash browns (frozen)
- 120 ml salsa verde
- 50 g cotija cheese
- 0.25 bunch cilantro (optional)
- 25 ml vegetable oil
Instructions
- 1
Crisp the potatoes in oil; scramble the eggs softly.
- 2
Warm the tortillas.
- 3
Fill with potatoes and eggs; top with salsa verde and cotija.
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