Texas Mexican · Breakfast & brunch

Potato and egg breakfast tacos

Name: Potato and egg breakfast tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 tacos
Cuisine: Texas Mexican
Ingredients: 1 pound Yukon Gold potatoes, cut in 1/3-inch cubes; 1 tablespoon neutral oil; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon ground cumin; 8 large eggs; 2 tablespoons whole milk; 1 tablespoon unsalted butter; 8 taco-size flour tortillas; 3 ounces sharp cheddar, shredded; 1 avocado, sliced; 1/2 cup roasted tomato salsa; 2 tablespoons chopped cilantro

San Antonio-style breakfast tacos with browned potatoes, soft eggs, cheddar, and warm flour tortillas.

About 40 minTotal

About 40 minActive

$Cost

EasyDifficulty

Makes 8 tacos

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing
Second skillet for eggs

Ingredients

1× recipe · Makes 8 tacos

1 pound Yukon Gold potatoes, cut in 1/3-inch cubes
1 tablespoon neutral oil
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground cumin
8 large eggs
2 tablespoons whole milk
1 tablespoon unsalted butter
8 taco-size flour tortillas
3 ounces sharp cheddar, shredded
1 avocado, sliced
1/2 cup roasted tomato salsa
2 tablespoons chopped cilantro

Instructions

Simmer potatoes in salted water until barely tender, 4 to 5 minutes. Drain and let steam-dry thoroughly.
Heat oil in a over medium-high. Add potatoes, cumin, and half the measured salt; leave undisturbed until browned, then turn and crisp another face.
Whisk eggs with milk and remaining salt. Melt butter in a separate skillet over medium-low and fold eggs slowly until softly set and still glossy.
Warm tortillas directly on a dry skillet until pliable, then hold in a clean towel for no more than 10 minutes.
Divide potatoes and eggs among tortillas. Add cheddar, avocado, salsa, and cilantro without overfilling; serve at once.