I rarely make potatoes for breakfast because I have this idea that they take way too long to cook. Then I decided to dice the potatoes into tiny, tiny cubes so they would cook faster. These tacos cook up in 15 minutes or so and are really easy to make. These can be endlessly adapted to include whichever filling ingredients you like. We had these as a nice savory Sunday brunch, but they would be great for a quick lunch or weeknight dinner. Add a can of black beans for a little extra protein.
2 TBLS olive oil
1/2 CUP onions, diced
1 1/2 CUPS potatoes, diced in 1/4-inch cubes
2/3 CUP zucchini, diced
2/3 CUP bell pepper (any color), diced
2/3 CUP mushrooms, diced
1/2 TSP cumin
1/2 TSP smoked paprika
pinch red chili pepper
salt and pepper to taste
corn tortillas (about 3 per person) – store bought or handmade
lime wedge, optional for garnish
1 avocado, diced
hot sauce, optional
Saute onions in olive oil while you dice the potato. Add diced potato and spices (paprika, chili and salt and pepper). Cook for 5 minutes, stirring frequently. Dice and add zucchini. Stir. Dice and add bell pepper. Stir. Dice and add mushrooms. If the vegetables are sticking to the bottom a lot, just add a tiny splash of water and stir. Cook vegetables until soft (about 15 minutes total). When the potato mixture is just about done cooking, heat a frying pan or griddle and heat the corn tortillas on both sides. (NOTE: If making your own corn tortillas, you can do this while the vegetables are cooking and then turn the heat off and cover the vegetables to keep them warm while you finish up the tortillas.) Scoop a spoonful of the vegetables into the warm tortillas and serve with avocado, hot sauce, and a little squeeze of lime.