Breakfast Tacos
Breakfast tacos with seasoned waxy potatoes, streaky bacon, and egg, finished with fresh cilantro and lime wedges.
TOTAL TIME
33 min
ACTIVE TIME
33 min
QUANTITY
4 pieces · ~2.4 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/16
Tools0/20
Ingredients0/16 gathered · 4 servings
300g
600ml
1piece
2piece
2piece15g
2piece
1tsp
30ml
0.5tsp
0.5tsp
200g
30g
8piece
120g
8piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300g | — | — | |
| 2 | | 600ml | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 2piece | — | — | |
| 5 | | 2piece | — | — | |
| 6 | 15g | — | — | ||
| 7 | | 2piece | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 30ml | — | — | |
| 10 | | 0.5tsp | — | — | |
| 11 | | 0.5tsp | — | — | |
| 12 | | 200g | — | — | |
| 13 | | 30g | — | — | |
| 14 | | 8piece | — | — | |
| 15 | | 120g | — | — | |
| 16 | | 8piece | — | — |
Tools21 items
Serveware1 item
Procedure46 steps
1 of 46
Peel the potatoes and place them on the chopping board.
Waxy potatoes · 300 g
⏱ 1 min
ResultPeeled potatoes2 of 46
Cut the peeled potatoes into roughly 1 cm dice.
⏱ 45s
ResultDiced Potatoes4 of 46
Pour enough cold water over the potatoes to cover them by 2 cm.
Water · 600 ml
⏱ 10s
ResultPotatoes covered in cold water5 of 46
Bring the saucepan to a boil over high heat and cook the potatoes until just tender at the edges but still holding their shape, about 6–8 minutes.
⏱ 8 min
ResultPar-boiled potatoes6 of 46
Drain the potatoes through a colander and leave them to steam-dry for a minute.
⏱ 1 min
ResultDrained par-boiled potatoesused in step 207 of 46
Halve the onion and peel away the papery skin.
White onion · 1 piece⏱ 20s
ResultPeeled onion9 of 46
Scrape the diced onion into the small bowl and set aside.
⏱ 8s
ResultDiced onion10 of 46
Trim and finely chop the jalapeños, discarding the stems.
Jalapeño chilli · 2 piece⏱ 30s
ResultFinely chopped jalapeño11 of 46
Add the finely chopped jalapeño to the bowl with the diced onion.
⏱ 8s
ResultFinely chopped jalapeño and diced onion12 of 46
Roughly chop the tomatoes into small pieces.
Plum tomatoes · 2 piece⏱ 30s
ResultRoughly chopped plum tomatoes13 of 46
Tip the chopped tomatoes into the bowl with the onion and jalapeño.
⏱ 8s
ResultRoughly chopped plum tomatoes and finely chopped jalapeño and diced onion14 of 46
Roughly chop the cilantro, including the tender stems.
Fresh cilantro · 15 g
⏱ 20s
ResultRoughly chopped cilantro15 of 46
Scatter the chopped cilantro into the bowl.
⏱ 8s
ResultRoughly chopped plum tomato mixture16 of 46
Squeeze the lime over the tomato mixture.
Lime · 1 piece
⏱ 15s
ResultRoughly chopped plum tomato mixture17 of 46
Season the salsa with salt.
Salt · 0.5 tsp⏱ 5s
ResultRoughly chopped plum tomato mixture18 of 46
Stir everything together until well combined, then set the salsa aside.
⏱ 10s
ResultMixed tomato salsaused in step 4519 of 46
Pour the vegetable oil into the large frying pan and set it over medium-high heat.
Vegetable oil · 15 ml
⏱ 5s
ResultVegetable oil20 of 46
Tip the drained potatoes into the hot oil, spreading them into a single layer.
⏱ 10s
ResultVegetable oil and drained par-boiled potatoes21 of 46
Sprinkle the garlic powder evenly over the potatoes.
Garlic powder · 0.5 tsp⏱ 5s
ResultVegetable oil and drained par-boiled potatoes and garlic powder22 of 46
Season the potatoes with salt.
Salt · 0.25 tsp⏱ 5s
ResultDrained par-boiled potato mixture23 of 46
Shake black pepper evenly over the potatoes.
Ground black pepper · 0.25 tsp⏱ 5s
ResultDrained par-boiled potato mixture24 of 46
Cook the potatoes undisturbed for 4 minutes so the undersides turn golden and crisp, then flip them and cook for a further 4–6 minutes, turning occasionally, until deeply golden and crisp all over.
⏱ 10 min
ResultCrispy breakfast potatoes25 of 46
Slide the crispy potatoes onto a plate and keep in a warm spot.
⏱ 10s
ResultCrispy breakfast potatoes26 of 46
Lay the streaky bacon rashers in the same frying pan in a single layer over medium heat.
Streaky bacon · 200 g⏱ 8s
ResultStreaky bacon27 of 46
Fry the bacon for 3–4 minutes per side until deep golden and crisp, turning once with tongs.
⏱ 8 min
ResultCrispy bacon28 of 46
Lift the crispy bacon onto the plate with the potatoes, leaving the rendered fat in the pan.
⏱ 10s
ResultCrispy bacon and crispy breakfast potatoes29 of 46
Add the butter to the bacon fat in the pan and let it melt over low heat.
Butter · 30 gCrispy bacon and crispy breakfast potatoes · step 28⏱ 5s
ResultBacon fat and butter30 of 46
Crack the eggs into the mixing bowl one at a time, discarding the shells.
Egg · 8 piece
⏱ 20s
ResultEgg31 of 46
Season the eggs with salt.
Salt · 0.25 tsp⏱ 5s
ResultEgg and salt32 of 46
Add black pepper to the eggs.
Ground black pepper · 0.25 tsp⏱ 5s
ResultEgg and salt and ground black pepper33 of 46
Whisk the eggs briskly until the yolks and whites are fully combined and the mixture is pale and slightly frothy.
⏱ 20s
ResultSeasoned beaten eggs34 of 46
Pour the beaten eggs into the buttery pan over low heat.
⏱ 5s
ResultBacon fat and butter and seasoned beaten eggs35 of 46
Using a wooden spoon, push the eggs slowly from the edges toward the centre in large, gentle folds, pausing between each fold to let the curds just set — pull the pan off the heat when the eggs are still slightly underdone and glossy, as they will finish in the residual heat. Use pasteurised eggs for soft scrambled eggs, or cook them 1–2 minutes more until the curds are fully set.
⏱ 3 min
ResultSoft scrambled eggsused in step 4536 of 46
Grate the Cheddar on the coarse side of the grater into a second small bowl.
Mature Cheddar cheese · 120 g
⏱ 30s
ResultGrated cheddarused in step 4537 of 46
Pour the remaining vegetable oil into the small frying pan and set it over medium heat.
Vegetable oil · 15 ml
⏱ 5s
ResultVegetable oil38 of 46
Place the first tortilla in the hot pan; you will toast all 8 one at a time.
Corn tortillas · 8 piece⏱ 5s
ResultVegetable oil and corn tortillas39 of 46
Toast each tortilla for about 30 seconds per side using tongs until lightly charred in spots and pliable, working through all 8 tortillas.
⏱ 1 min
ResultWarmed corn tortillas40 of 46
Stack the toasted tortillas on a plate.
⏱ 8s
ResultWarmed corn tortillas and crispy bacon and crispy breakfast potatoesused in step 4441 of 46
Drape a clean tea towel over the stacked tortillas to keep them warm.
⏱ 5s
42 of 46
Place the second lime on the chopping board.
Lime · 1 piece⏱ 5s
ResultLime44 of 46
Lay the warmed tortillas out across the large serving platter, overlapping them slightly.
⏱ 15s
ResultWarmed corn tortillas and crispy bacon and crispy breakfast potatoes45 of 46
Spoon the soft scrambled eggs down the centre of each tortilla, then top with crispy potatoes and pieces of crumbled bacon, spoon the fresh tomato salsa over each, and scatter the grated Cheddar on top.
⏱ 1 min 30s
ResultAssembled breakfast tacos46 of 46
Tuck the lime wedges around the tacos on the platter for squeezing.
⏱ 8s
ResultBreakfast TacosTotal Time33 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 g | | Peel the potatoes and place them on the chopping board.⏱ 1 minResultPeeled potatoes |
| 2 | Peeled potatoesstep 1 | | Cut the peeled potatoes into roughly 1 cm dice.⏱ 45sResultDiced Potatoes |
| 3 | Diced Potatoesstep 2 | | Tip the diced potatoes into the saucepan.⏱ 8sResultDiced Potatoes |
| 4 | 600 ml | | Pour enough cold water over the potatoes to cover them by 2 cm.⏱ 10sResultPotatoes covered in cold water |
| 5 | — | | Bring the saucepan to a boil over high heat and cook the potatoes until just tender at the edges but still holding their shape, about 6–8 minutes.⏱ 8 minResultPar-boiled potatoes |
| 6 | Par-boiled potatoesstep 5 | | Drain the potatoes through a colander and leave them to steam-dry for a minute.⏱ 1 minResultDrained par-boiled potatoesused in step 20 |
| 7 | 1 piece | | Halve the onion and peel away the papery skin.⏱ 20sResultPeeled onion |
| 8 | Peeled onionstep 7 | | Dice the peeled onion finely.⏱ 40sResultDiced onion |
| 9 | Diced onionstep 8 | | Scrape the diced onion into the small bowl and set aside.⏱ 8sResultDiced onion |
| 10 | 2 piece | | Trim and finely chop the jalapeños, discarding the stems.⏱ 30sResultFinely chopped jalapeño |
| 11 | Finely chopped jalapeñostep 10 | | Add the finely chopped jalapeño to the bowl with the diced onion.⏱ 8sResultFinely chopped jalapeño and diced onion |
| 12 | 2 piece | | Roughly chop the tomatoes into small pieces.⏱ 30sResultRoughly chopped plum tomatoes |
| 13 | Roughly chopped plum tomatoesstep 12 | | Tip the chopped tomatoes into the bowl with the onion and jalapeño.⏱ 8sResultRoughly chopped plum tomatoes and finely chopped jalapeño and diced onion |
| 14 | 15 g | | Roughly chop the cilantro, including the tender stems.⏱ 20sResultRoughly chopped cilantro |
| 15 | Roughly chopped cilantrostep 14 | | Scatter the chopped cilantro into the bowl.⏱ 8sResultRoughly chopped plum tomato mixture |
| 16 | 1 piece | | Squeeze the lime over the tomato mixture.⏱ 15sResultRoughly chopped plum tomato mixture |
| 17 | 0.5 tsp | | Season the salsa with salt.⏱ 5sResultRoughly chopped plum tomato mixture |
| 18 | — | | Stir everything together until well combined, then set the salsa aside.⏱ 10sResultMixed tomato salsaused in step 45 |
| 19 | 15 ml | | Pour the vegetable oil into the large frying pan and set it over medium-high heat.⏱ 5sResultVegetable oil |
| 20 | Drained par-boiled potatoesstep 6 | | Tip the drained potatoes into the hot oil, spreading them into a single layer.⏱ 10sResultVegetable oil and drained par-boiled potatoes |
| 21 | 0.5 tsp | | Sprinkle the garlic powder evenly over the potatoes.⏱ 5sResultVegetable oil and drained par-boiled potatoes and garlic powder |
| 22 | 0.25 tsp | | Season the potatoes with salt.⏱ 5sResultDrained par-boiled potato mixture |
| 23 | 0.25 tsp | | Shake black pepper evenly over the potatoes.⏱ 5sResultDrained par-boiled potato mixture |
| 24 | — | | Cook the potatoes undisturbed for 4 minutes so the undersides turn golden and crisp, then flip them and cook for a further 4–6 minutes, turning occasionally, until deeply golden and crisp all over.⏱ 10 minResultCrispy breakfast potatoes |
| 25 | Crispy breakfast potatoesstep 24 | | Slide the crispy potatoes onto a plate and keep in a warm spot.⏱ 10sResultCrispy breakfast potatoes |
| 26 | 200 g | | Lay the streaky bacon rashers in the same frying pan in a single layer over medium heat.⏱ 8sResultStreaky bacon |
| 27 | — | | Fry the bacon for 3–4 minutes per side until deep golden and crisp, turning once with tongs.⏱ 8 minResultCrispy bacon |
| 28 | Crispy baconstep 27 | | Lift the crispy bacon onto the plate with the potatoes, leaving the rendered fat in the pan.⏱ 10sResultCrispy bacon and crispy breakfast potatoes |
| 29 | 30 g | | Add the butter to the bacon fat in the pan and let it melt over low heat.⏱ 5sResultBacon fat and butter |
| Crispy bacon and crispy breakfast potatoesstep 28 | |||
| 30 | 8 piece | | Crack the eggs into the mixing bowl one at a time, discarding the shells.⏱ 20sResultEgg |
| 31 | 0.25 tsp | | Season the eggs with salt.⏱ 5sResultEgg and salt |
| 32 | 0.25 tsp | | Add black pepper to the eggs.⏱ 5sResultEgg and salt and ground black pepper |
| 33 | — | | Whisk the eggs briskly until the yolks and whites are fully combined and the mixture is pale and slightly frothy.⏱ 20sResultSeasoned beaten eggs |
| 34 | Seasoned beaten eggsstep 33 | | Pour the beaten eggs into the buttery pan over low heat.⏱ 5sResultBacon fat and butter and seasoned beaten eggs |
| 35 | — | | Using a wooden spoon, push the eggs slowly from the edges toward the centre in large, gentle folds, pausing between each fold to let the curds just set — pull the pan off the heat when the eggs are still slightly underdone and glossy, as they will finish in the residual heat. Use pasteurised eggs for soft scrambled eggs, or cook them 1–2 minutes more until the curds are fully set.⏱ 3 minResultSoft scrambled eggsused in step 45 |
| 36 | 120 g | | Grate the Cheddar on the coarse side of the grater into a second small bowl.⏱ 30sResultGrated cheddarused in step 45 |
| 37 | 15 ml | | Pour the remaining vegetable oil into the small frying pan and set it over medium heat.⏱ 5sResultVegetable oil |
| 38 | 8 piece | | Place the first tortilla in the hot pan; you will toast all 8 one at a time.⏱ 5sResultVegetable oil and corn tortillas |
| 39 | — | | Toast each tortilla for about 30 seconds per side using tongs until lightly charred in spots and pliable, working through all 8 tortillas.⏱ 1 minResultWarmed corn tortillas |
| 40 | Warmed corn tortillasstep 39 | | Stack the toasted tortillas on a plate.⏱ 8sResultWarmed corn tortillas and crispy bacon and crispy breakfast potatoesused in step 44 |
| 41 | — | | Drape a clean tea towel over the stacked tortillas to keep them warm.⏱ 5s |
| 42 | 1 piece | | Place the second lime on the chopping board.⏱ 5sResultLime |
| 43 | Limestep 42 | | Cut the lime into 4 wedges.⏱ 15sResultLime wedgesused in step 46 |
| 44 | Warmed corn tortillas and crispy bacon and crispy breakfast potatoesstep 40 | | Lay the warmed tortillas out across the large serving platter, overlapping them slightly.⏱ 15sResultWarmed corn tortillas and crispy bacon and crispy breakfast potatoes |
| 45 | Mixed tomato salsastep 18 | Spoon the soft scrambled eggs down the centre of each tortilla, then top with crispy potatoes and pieces of crumbled bacon, spoon the fresh tomato salsa over each, and scatter the grated Cheddar on top.⏱ 1 min 30sResultAssembled breakfast tacos | |
| Soft scrambled eggsstep 35 | |||
| Grated cheddarstep 36 | |||
| 46 | Lime wedgesstep 43 | Tuck the lime wedges around the tacos on the platter for squeezing.⏱ 8sResultBreakfast Tacos | |
| Total Time | 33 min | ||
Nutritionper serving
Estimated · pre-cooking · 95% ingredients covered
| Nutrient | Per serving |
|---|---|
| 866kcal | |
| 31g | |
| 55g | |
| 22g | |
| 61g | |
| 6g | |
| 7g | |
| 1,453mg |
Ingredients0/16
Tools0/20
Recipe
Breakfast Tacos
Breakfast tacos with seasoned waxy potatoes, streaky bacon, and egg, finished with fresh cilantro and lime wedges.
What you’ll doYou will boil and crisp potatoes, fry bacon, make a fresh tomato salsa, scramble eggs in butter, and toast tortillas. The large frying pan is used in turn for the potatoes, then the bacon, then the eggs in the bacon fat; the tortillas toast one at a time in a small frying pan. Assemble everything on a platter at the end.
Serves4
Total33 min
LevelMedium
Ingredients
- Waxy potatoes300 g
- Water600 ml
- White onion1 piece
- Jalapeño chilli2 piece
- Plum tomatoes2 piece
- Fresh cilantro15 g
- Lime2 piece
- Salt1 tsp
- Vegetable oil30 ml
- Garlic powder0.5 tsp
- Ground black pepper0.5 tsp
- Streaky bacon200 g
- Butter30 g
- Egg8 piece
- Mature Cheddar cheese120 g
- Corn tortillas8 piece
Tools
Mixing bowlSmall frying panSpoonTongsSaucepanWork surfaceLarge serving platterTomato salsa bowl (small bowl)Cheddar bowl (small bowl)Tea towelLarge frying panChef's knifeSpatulaCitrus juicerWhiskWooden spoonColanderGraterPeelerPlateChopping board
Method
1
Peel the potatoes and place them on the chopping board.
1 minChopping board, PeelerWaxy potatoes · 300 g
2
Cut the peeled potatoes into roughly 1 cm dice.
45sChopping board, Chefs knifePeeled potatoes · step 1
3
Tip the diced potatoes into the saucepan.
8sSaucepanDiced Potatoes · step 2
4
Pour enough cold water over the potatoes to cover them by 2 cm.
10sSaucepanWater · 600 ml
5
Bring the saucepan to a boil over high heat and cook the potatoes until just tender at the edges but still holding their shape, about 6–8 minutes.
8 minSaucepan
6
Drain the potatoes through a colander and leave them to steam-dry for a minute.
Result · Drained par-boiled potatoes · used in step 20
1 minColanderPar-boiled potatoes · step 5
7
Halve the onion and peel away the papery skin.
20sChopping board, Chefs knifeWhite onion · 1 piece
8
Dice the peeled onion finely.
40sChopping board, Chefs knifePeeled onion · step 7
9
Scrape the diced onion into the small bowl and set aside.
8sTomato salsa bowl (small bowl)Diced onion · step 8
10
Trim and finely chop the jalapeños, discarding the stems.
30sChopping board, Chefs knifeJalapeño chilli · 2 piece
11
Add the finely chopped jalapeño to the bowl with the diced onion.
8sTomato salsa bowl (small bowl)Finely chopped jalapeño · step 10
12
Roughly chop the tomatoes into small pieces.
30sChopping board, Work surface, Chefs knifePlum tomatoes · 2 piece
13
Tip the chopped tomatoes into the bowl with the onion and jalapeño.
8sTomato salsa bowl (small bowl)Roughly chopped plum tomatoes · step 12
14
Roughly chop the cilantro, including the tender stems.
20sChopping board, Chefs knifeFresh cilantro · 15 g
15
Scatter the chopped cilantro into the bowl.
8sTomato salsa bowl (small bowl)Roughly chopped cilantro · step 14
16
Squeeze the lime over the tomato mixture.
15sTomato salsa bowl (small bowl), Citrus juicerLime · 1 piece
17
Season the salsa with salt.
5sTomato salsa bowl (small bowl)Salt · 0.5 tsp
18
Stir everything together until well combined, then set the salsa aside.
Result · Mixed tomato salsa · used in step 45
10sTomato salsa bowl (small bowl), Spoon
19
Pour the vegetable oil into the large frying pan and set it over medium-high heat.
5sLarge frying panVegetable oil · 15 ml
20
Tip the drained potatoes into the hot oil, spreading them into a single layer.
10sLarge frying panDrained par-boiled potatoes · step 6
21
Sprinkle the garlic powder evenly over the potatoes.
5sLarge frying panGarlic powder · 0.5 tsp
22
Season the potatoes with salt.
5sLarge frying panSalt · 0.25 tsp
23
Shake black pepper evenly over the potatoes.
5sLarge frying panGround black pepper · 0.25 tsp
24
Cook the potatoes undisturbed for 4 minutes so the undersides turn golden and crisp, then flip them and cook for a further 4–6 minutes, turning occasionally, until deeply golden and crisp all over.
10 minLarge frying pan, Spatula
25
Slide the crispy potatoes onto a plate and keep in a warm spot.
10sPlate, SpatulaCrispy breakfast potatoes · step 24
26
Lay the streaky bacon rashers in the same frying pan in a single layer over medium heat.
8sLarge frying panStreaky bacon · 200 g
27
Fry the bacon for 3–4 minutes per side until deep golden and crisp, turning once with tongs.
8 minLarge frying pan, Tongs
28
Lift the crispy bacon onto the plate with the potatoes, leaving the rendered fat in the pan.
10sPlate, TongsCrispy bacon · step 27
29
Add the butter to the bacon fat in the pan and let it melt over low heat.
5sLarge frying panButter · 30 g
30
Crack the eggs into the mixing bowl one at a time, discarding the shells.
20sMixing bowlEgg · 8 piece
31
Season the eggs with salt.
5sMixing bowlSalt · 0.25 tsp
32
Add black pepper to the eggs.
5sMixing bowlGround black pepper · 0.25 tsp
33
Whisk the eggs briskly until the yolks and whites are fully combined and the mixture is pale and slightly frothy.
20sMixing bowl, Whisk
34
Pour the beaten eggs into the buttery pan over low heat.
5sLarge frying panSeasoned beaten eggs · step 33
35
Using a wooden spoon, push the eggs slowly from the edges toward the centre in large, gentle folds, pausing between each fold to let the curds just set — pull the pan off the heat when the eggs are still slightly underdone and glossy, as they will finish in the residual heat. Use pasteurised eggs for soft scrambled eggs, or cook them 1–2 minutes more until the curds are fully set.
Result · Soft scrambled eggs · used in step 45
3 minLarge frying pan, Wooden spoon
36
Grate the Cheddar on the coarse side of the grater into a second small bowl.
Result · Grated cheddar · used in step 45
30sCheddar bowl (small bowl), GraterMature Cheddar cheese · 120 g
37
Pour the remaining vegetable oil into the small frying pan and set it over medium heat.
5sSmall frying panVegetable oil · 15 ml
38
Place the first tortilla in the hot pan; you will toast all 8 one at a time.
5sSmall frying panCorn tortillas · 8 piece
39
Toast each tortilla for about 30 seconds per side using tongs until lightly charred in spots and pliable, working through all 8 tortillas.
1 minSmall frying pan, Tongs
40
Stack the toasted tortillas on a plate.
Result · Warmed corn tortillas and crispy bacon and crispy breakfast potatoes · used in step 44
8sPlate, TongsWarmed corn tortillas · step 39
41
Drape a clean tea towel over the stacked tortillas to keep them warm.
5sPlate, Tea towel
42
Place the second lime on the chopping board.
5sChopping boardLime · 1 piece
43
Cut the lime into 4 wedges.
Result · Lime wedges · used in step 46
15sChopping board, Chefs knifeLime · step 42
44
Lay the warmed tortillas out across the large serving platter, overlapping them slightly.
15sLarge serving platter, TongsWarmed corn tortillas and crispy bacon and crispy breakfast potatoes · step 40
45
Spoon the soft scrambled eggs down the centre of each tortilla, then top with crispy potatoes and pieces of crumbled bacon, spoon the fresh tomato salsa over each, and scatter the grated Cheddar on top.
1 min 30sLarge serving platterMixed tomato salsa · step 18Soft scrambled eggs · step 35Grated cheddar · step 36
46
Tuck the lime wedges around the tacos on the platter for squeezing.
Result · Breakfast Tacos
8sLarge serving platterLime wedges · step 43
Printed 11 October 2026