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Potato Breakfast Tacos Recipe

Recipe by: amkmo3

"You can make this ahead. Either wrap the tacos the night before or reheat with tortillas the next morning. Taco sauce is good on them too!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook19 m
  • Ready In34 m
  • 1Heat 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.
  • 2Stir luncheon meat into the potato mixture; cook and stir until lightly browned, about 5 minutes. Stir in tomato sauce. Remove from heat.
  • 3Heat tortillas in a toaster oven or conventional oven on warm setting until warmed, about 2 minutes.
  • 4Place large spoonfuls of the potato mixture into warmed tortillas; season with salt and pepper.
Ingredients
  • 8 servings
  • 413 cals
  • 1/4 cup vegetable oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 5 potatoes, peeled and shredded
  • 1 (12 ounce) can lite luncheon meat (such as Spam®), diced
  • 1/2 (15 ounce) can tomato sauce
  • 8 (8 inch) flour tortillas, or more if needed
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    413
    21%
  • Fat:
    16.5
    25%
  • Carbs:
    53.2
    17%
  • Protein:
    13.9
    28%
  • Cholesterol:
    32
    11%

Based on a 2,000 calorie diet

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