Tex Mex Potato Breakfast Tacos
Tex Mex Potato Breakfast Tacos
Directions
- Preheat flattop grill to 350°F.
- Per order, place 1 Tbsp of oil on grill and top with 2/3 cup Reser’s Shredded Potatoes, spread into a 5-inch disk.
- Cook for 2-3 minutes until lightly browned, and top with 1/3 cup shredded sharp Cheddar.
- Cook for another 1-2 minutes until the cheese is melted and brown and then flip over.
- Cook for another 2 minutes until golden brown on both sides and place onto warmed Don Pancho Golden Blend Tortilla.
- Top the potato-cheese disk with a fried egg and serve with 1 oz. salsa roja, lime wedge, and cilantro leaf garnish.
Ingredients
- 3 1/2 cups oil, vegetable, for grill
- 10 lbs. Reser’s® Shredded Potatoes
- salt
- 4 lbs. cheese, cheddar, sharp, shredded
- 50 ea. egg(s)
- 50 ea. Don Pancho® 5-inch Golden Blend Tortillas
- 6 cups Salsa Roja
- lime(s), for garnish
- 50 leaves ea. cilantro, fresh, for garnish
