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Potato Egg and Cheese Breakfast Tacos

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  • Author: She Likes Food
  • Total Time: 50 minutes
  • Yield: 8 1x
  • Diet: Vegetarian


These Potato Egg and Cheese Breakfast Tacos look like they came from a restaurant, but you can easily make them in your own kitchen! These vegetarian breakfast tacos are great for a weekend breakfast or Mother’s Day brunch. Add some avocado and pico de Gallo and everyone will be so impressed with these delicious potato breakfast tacos!


  • 8 corn tortillas
  • 1 1/22 cups refried beans
  • 810 large eggs
  • 11/2 cups shredded cheese
  • Optional toppings: pico de Gallo, salsa, hot sauce, guacamole, avocado chunks, fresh cilantro, lime juice, etc…


  • 4 medium sized russet potatoes, about the size of your palm
  • 2 tablespoons oil, you can use either olive oil or a neutral flavored oil such as avocado, canola, or grapeseed
  • 1 1/2 teaspoons paprika
  • 1 teaspoon granulated garlic
  • 1/4 teaspoon cumin, or more if desired
  • Salt and black pepper, to taste, I used about 1 1/4 teaspoons salt and 1/5 teaspoon black pepper


  1. Start by preparing your potatoes.  Thoroughly wash and dry your potatoes.  I like to make these home fries with the skin still on because the skin gets nice and crispy, and it’s much quicker not to peel them!  Use a metal fork to carefully prick holes in all sides of the potatoes. Place potatoes on a microwave safe plate and microwave potatoes until fork tender, but not falling apart.  You want the potato to be fully cooked but also have a little give in the middle.  I usually just use the baked potato button and cook the potatoes for about 2-3 minutes, flip and cook for another 2 minutes or so.
  2. The potatoes will be really hot, so you can either carefully dice them right away or allow them to cool before dicing.  You want to cut the potatoes into bite size pieces, you can make them whatever size you like. Heat a large skillet over medium heat and add the oil.  Let oil heat up and then add the potatoes, paprika, granulated garlic, cumin, salt and pepper.  Mix everything together and make sure the potatoes are completely coated with the oil and seasonings.  Use a spatular to press down the potatoes in a single layer and let them cook for about 3-4 minutes without touching them. Flip potatoes and let cook on the other side until potatoes are golden brown.  The longer you cook them, the crispier they will get, so it’s up to you!  Sometimes I like to sprinkle a little extra salt on them after they’ve finished cooking, totally optional though.
  3. Make your eggs.  Heat a large skillet over medium heat and add cooking spray, or butter.  I like to beat the eggs in a bowl before adding to the hot pan.  Season with salt and pepper and mix eggs together and cook until they are scrambled to your desired doneness.
  4. Pre-heat oven to 425 degrees F.  I like to heat my corn tortillas on an open gas stove flame or in a skillet with some cooking spray first.  Place corn tortillas down on your baking sheet and spread each one with about 2 tablespoons refried beans.  Next, divide the scrambled eggs up equally between the tortillas and top with a big spoonful of the potatoes.  Add a tablespoon or two of shredded cheese to the very top and bake in the oven until cheese is melted and tacos are heated through, about 10 minutes.


You don’t have to use my potato recipe, you can use any kind of potatoes or hash browns that you prefer.  You can probably find some store-bought breakfast potatoes that just need to be heated up.  Trader Joe’s has a great version with onions and peppers.

This full recipe makes about 8 tacos, but you can adjust the ingredients to make less, or more, if you like.

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Breakfast, Vegetarian
  • Method: Stovetop, Oven
  • Cuisine: American