Salt & Wind Travel

Austin Breakfast Tacos

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. And having these Austin Breakfast Tacos at the start of my day when I’m there assures me the day will be amazing.

Why You’ll Love This Austin Breakfast Tacos Recipe

One of my all-time favorite things about Austin is the legendary breakfast tacos! Austinites will tell you which local breakfast taco joint 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 atย Jo’s Coffee.

They’re super straightforward, with eggs, cheese, and a just-cooked home-fried potatoโ€”here’sย my slightly fancified version.ย 

Recipe Ingredients

These are the ingredients that you’ll need to make this Austin Breakfast Tacos recipe:

For The Home Fries:

  • Russet potatoesย 
  • Extra-virgin olive oilย 
  • Yellow onionย 
  • Kosher salt
  • Freshly ground black pepper

For The Scrambled Eggs:

  • Large eggs
  • Monterey Jack cheese
  • Green onions (aka scallions)ย 
  • Chipotle hot sauce

For Garnish:

  • Corn tortillas
  • Your favorite salsa
  • Avocado

How To Make This Recipe

These are the instructions that you’ll need to follow to make this recipe:

  1. Cook The Potatoes: 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.ย  When nicely charred, nestle tortillas in a cloth dish towel to keep warm and set aside.
  2. Make The Home Fries: Meanwhile, add some 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. When potatoes are ready, remove from pan and set aside.
  3. Scramble The Eggs: Meanwhile, place eggs in a medium bowl and quickly break up egg yolks with a whisk. Add in about 10 drops of hot sauce, as well as the cheese, scallions, then season with salt & pepper, and whisk until smooth. Wipe out the pan where potatoes were in and return to medium heat, and add remaining oil.
    Add egg mixture and cook, occasionally stirring until just set. Remove from heat, cover, and sit until eggs are cooked to desired doneness.
  4. Serve The Tacos: Divide eggs and potatoes among charred tortillas. Top with avocado and finish with a bit of salsa. Serve immediately.

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Carrot Muffins Recipe

What To Serve With This Recipe

These Austin Breakfast Tacos are a meal unto themselves. But they’d also be part of a spectacular brunch made with:ย 

California Road Trip Travel Guide

Travel Guides

One of our favorite ways to travel to Austin is to road trip from California.ย If you, too, love a good road trip, you’ll want to check out ourย California Road Trip Travel Guide, where we share itinerary ideas, travel tips, and foods to eat as you travel the Golden State.ย 

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Austin-Style Breakfast Tacos Recipe

Austin-Style Breakfast Tacos Recipe

One of my all-time favorite things about Austin? The breakfast tacos, of course! I've tried (almost) every taco in the city and here's my slightly fancified version. 
5 from 2 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 Tacos
Calories 413 kcal

Equipment

Medium Saucepan
Medium Saucepan
Stainless Steel Tongs
Stainless Steel Tongs
Kitchen Towel
Cotton Kitchen Towels
Nonstick Frying Pan
Medium Nonstick Frying Pan
Balloon Whisk
Balloon Whisk
Glass Bowls
Glass Bowls

Ingredients
  

For The Home Fries:

  • 1 medium Russet potatoes cut into 1/2-inch cubes
  • 5 tablespoons extra-virgin olive oil divided
  • 1/2 medium yellow onion finely chopped
  • kosher salt
  • Freshly ground black pepper

For The Scrambled Eggs:

  • 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)

For Garnish:

  • 8 corn tortillas
  • Your favorite salsa for garnish
  • 1 large ripe avocado pitted and thinly sliced, for garnish

Instructions
 

  • Cook The Potatoes:ย 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. ย 
  • Make The Home Fries:ย 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: Potatoes can be made up to two days ahead of time. Store refrigerated in an airtight container then warm up when ready to use.
  • Scramble The Eggs:ย Meanwhile, place eggs in a medium bowl and quickly break up egg yolks with a whisk. Add in about 10 drops of hot sauce, as well as the cheese, scallions, then season with salt & pepper, and whisk until smooth. Wipe out the pan where potatoes were in and return to medium heat, and add remaining oil.
    Add egg mixture and cook, occasionally stirring until just set about 4 minutes. Remove from heat, cover, and sit until eggs are cooked to desired doneness.
  • Serve The Tacos: Divide eggs and potatoes among charred tortillas. Top with avocado and finish with a bit of salsa. Serve immediately.

PERSONAL NOTES

Nutrition

Serving: 1servingCalories: 413kcalCarbohydrates: 40gProtein: 20gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 378mgSodium: 216mgPotassium: 747mgFiber: 8gSugar: 2gVitamin A: 744IUVitamin C: 10mgCalcium: 172mgIron: 3mg
Keyword Breakfast tacos, easy vegetarian tacos
Tried this recipe?Mention @saltandwind or tag #swsociety!

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5 from 2 votes (2 ratings without comment)

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