Breakfast Pancake Tacos Recipe
Our Breakfast Pancake Tacos are a delightful way to enjoy two things we love- breakfast food and tacos!
Ingredients
- Krusteaz Buttermilk Pancake Mix Follow the instruction and make several pancakes; these can also be made one to two days ahead.
- 2 large russet or Yukon gold potatoes scrubbed Washed and peeled. Dice potatoes and rinse off the excess starch, pat them dry, and sprinkle with salt.
- 3 eggs
- 1 large yellow onion diced
- 1 medium red onion diced
- tri-colored peppers chopped
- thick-cut bacon
- chopped cilantro or parsley
- feta cheese or your favorite cheese for making tacos.
- homemade or salsa from a jar
Instructions
- Preheat oven to 350 degrees.
- Add a bit of EVOO to a skillet over med-high heat and saute a large yellow onion sliced thin; when the onions begin to brown.
- Next, add more oil, then Russet or Yukon gold potatoes that have been scrubbed, peeled, and diced. Sprinkle with a generous amount of sea of kosher salt and freshly cracked black peppercorns. When the potatoes begin to brown, place the skillet in a preheated 350-degree oven for 15-20 minutes until soft in the center.
- Fry the bacon and set aside.
- Prepare the red onion, tomatoes, and peppers, then set aside.
- Grate or crumble your preferred cheese and set aside.
- Into a bowl, whisk three to four (3-4) eggs, adding a pinch of salt and freshly cracked black peppercorns. Into a skillet over medium-high heat, add a tablespoon of extra virgin olive oil; when the oil is hot, stir in the eggs and continue to stir until the eggs are thoroughly set and scrambled; you can also add a 1/4 cup of shredded mild or sharp cheddar cheese to take the eggs up a notch or two. Transfer the scrambled eggs to a warm bowl and set aside. You can also make the eggs over easy or sunny side up!
- Place a pancake on a plate or cutting board and add a little potato, chopped thick-cut bacon, peppers, red onions, and tomatoes. Next, top with cheese and salsa.
- Serve.