On weekday mornings, I compose my outfit from bed. Like Cher Horowitz on her ’90s fashion computer gadget, I scroll through my wardrobe-paltry, compared to Cher’s-in my head. That way, instead of trying on skirts and pants and shirts and then shedding them in piles on the floor when I hate the outfit I’ve put together, I can get dressed like a sane adult instead of like a teenage girl. (I also save time by adopting a winter uniform of corduroys, sweaters, boots, and messy hair, but don’t tell Cher that part.)
On weekend mornings, I sub in my pantry for my closet and shuffle through the options for breakfast or brunch. One of the can’t-beat-it traits of our apartment is its location across the street from the supermarket, so if my virtual pantry yields nothing inspiring, I’ll think about what’s on the supermarket shelves, which opens up the possibilities, especially if I have company coming like I did on Sunday.
I’m a savory brunch person. If you’re a sweet bruncher, leave this post immediately for the sugarier pastures of maple granola, French toast, and my childhood favorite-homemade raisin bread.
Because I skip the pancakes, I know that brunch will likely star the following: potatoes, bacon, bread, eggs, and cheese. There are dozens of ways I could assemble those delectable ingredients, and one of those ways turned out to include avocado and potato and bacon inside of a taco. These are potato tacos, breakfast potato tacos. I’d heard potato tacos existed but had never made them or eaten them, so forgive the makeshift nature of these guys. They’re merely a way of getting egg and potato and bacon into each bite. Yet with no creamy sauces or insane amounts of cheese, they’re also pretty healthful as brunch mains go.
The part of breakfast I couldn’t choreograph was the drink. Essie brought over Champagne and Ceres juice
, which we mixed together for a stellar breakfast cocktail.
More breakfast sandwiches:
Bacon and Egg Sandwich with Pepperjack from Big Girls, Small Kitchen
Green Eggs and Ham Breakfast Sandwich from Big Girls, Small Kitchen
Individual Huevos Rancheros with Chipotle Black Beans from Big Girls, Small Kitchen
Poached Egg and Prosciutto Muffinwich from YumSugar
Sweet Potato Breakfast Biscuits from How Sweet Eats
Spicy Potato & Avocado Breakfast Tacos
Makes 4 tacos
Next time I make these, I think I’ll use corn tortillas. I have a feeling their texture will stand up better next to the soft roasted potato filling. But either works! If you use corn, these are gluten-free. If you omit the bacon, of course, then they’re vegetarian too. So many options.
Ingredients
For the salsa
1/2 onion
1/2 teaspoon sugar
1/2 teaspoon salt
One 28-ounce can whole peeled tomatoes
2 teaspoons vegetable oil
juice from 1 lime (save a little juice for the avocado in the filling)
1 bunch cilantro, minced
For the filling and tacos
3 medium red potatoes, cut into a 1/2-inch dice
Coarse salt
1/4 teaspoon smoked paprika
1/2 teaspoon chili powder
pinch red pepper flakes
1 tablespoon olive oil
3 slices of bacon, crumbled (I bake my bacon on a foil-lined baking sheet for 15-20 minutes in a 375°F oven)
1 avocado, cubed and tossed with a tiny squeeze of lime
2 teaspoons butter
3 eggs
Freshly ground pepper
2 tablespoons grated cheese
4 tortillas-flour or corn
For the salsa: In a food processor, combine the onion, sugar, salt, and tomatoes and blend until combined. It’s fine to leave a little texture - you don’t have to pulverize. Pour into a pan and add the oil and lime juice. Bring to a boil, then lower the heat and simmer the salsa for 20 minutes. Add most of the cilantro. Transfer to a bowl and let cool to room temperature. This salsa can be made several days in advance. Taste for salt, adding more if needed.
For the filling. Toss potatoes with oil, heaping 1/4 teaspoon salt, and spices. Bake potatoes at 425°F for 25 minutes, tossing once or twice, until crispy. Sprinkle with a little more salt. Place avocado and bacon in a bowl and add the potatoes. Set aside.
Melt the butter in a small frying pan over low heat. In a little bowl, beat the eggs with salt and pepper. Pour into the frying pan and scramble slowly until soft curds form. Add the cheese just before the eggs are totally set.
Warm four tortillas either in the microwave or over the gas burners of your stove. Scoop generous portions of the potato-avocado filling into each tortilla. Top with a quarter of the scrambled egg and a couple tablespoons of salsa.
