Austin-Style Breakfast Tacos

Austin-Style Breakfast Tacos

Inspired by Jo's Coffee, Austin, Texas

Austin-Style Breakfast Tacos | http://saltandwind.com Sometimes I feel like I was separated at birth from Austin. Like I lived there in a past life or parallel life or however it is that these things work. ...
Cuisine
Ingredients
11
Hands-On Time
20 minutes
Total Time
40 minutes
Yield
8 tacos
Servings
4 to 8
Diet
Season
Austin-Style Breakfast Tacos | http://saltandwind.com
Skill
Beginner
Course
Breakfast, Brunch, Dinner, Lunch
Cuisine
American
Ingredients
11
Hands-On Time
20 minutes
Total Time
40 minutes
Yield
8 tacos
Servings
4 to 8
Diet
Vegetarian
Austin-Style Breakfast Tacos | http://saltandwind.com

Sometimes I feel like I was separated at birth from Austin. Like I lived there in a past life or parallel life or however it is that these things work. I mean, I'd move into the San Jose Hotel if I could: the minimalist chic rooms, super-friendly service, and poolside happy hours? It's the stuff my dreams are made of.

But, one of my all-time favorite things about Austin? The legendary breakfast tacos! Austinites will tell you which local breakfast taco join they swear by, but when I'm staying at the San Jose, I inevitably walk across the parking lot for morning coffee and breakfast tacos at Jo's Coffee. They're super straightforward with eggs, cheese, and a just-cooked home fry potato—here's my slightly fancified version. 

Ingredients

  • 1 medium Russet potatoes

    cut into 1/2-inch cubes

  • 8 corn tortillas
  • 5 tablespoons extra-virgin olive oil

    divided

  • 1/2 medium yellow onion

    finely chopped

  • kosher salt and Freshly ground black pepper
  • 8 large eggs
  • 1/4 cup shredded Monterey Jack cheese
  • 2 medium green onions (aka scallions)

    thinly sliced

  • Chipotle hot sauce

    plus more for garnish (optional)

  • Your favorite salsa

    for garnish

  • 1 large ripe avocado

    pitted and thinly sliced, for garnish

Instructions

Place diced potatoes in a medium saucepan and bring to a boil. As soon as potatoes are knife tender, drain and set aside. Meanwhile, turn a gas burner to medium-high heat then cook tortillas until charred in a few spots, about 30 seconds per side. (Be careful not to let them burn.) When nicely charred, nestle tortillas in a cloth dish towel to keep warm and set aside.  

Meanwhile, add 3 tablespoon of the oil to a large nonstick frying pan over medium-high heat. When it shimmers, add onions and potatoes in a single layer, season with salt and pepper, and cook, stirring occasionally, until golden brown, at least 10 minutes. When potatoes are ready, remove from pan and set aside.

Tip

Home fries can be made up to 2 days ahead of time. Store rerigerated in an airtight container. 

Meanwhile, place eggs in a medium bowl and quickly break up egg yolks with a whisk. Add in about 10 drops of hot sauce, the cheese, scallions, season with salt & pepper and whisk until smooth. Wipe out pan potatoes were in and return to medium heat and add remaining oil. Add egg mixture and cook stirring occasionally until just set, about 4 minutes. Remove from heat, cover and sit until eggs are cooked to desired doneness.

Divide eggs and potatoes among charred tortilla. Top with avocado and finish with a bit of salsa. Serve immediately.

Footnotes

Food styling and photography by Aida Mollenkamp

Did you make this recipe? Give us your thoughts by leaving a comment below and show us how it turned out by sharing it on Instagram with the #swsociety hashtag!

http://saltandwind.com/recipes/445-austin-style-breakfast-tacos-recipe

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