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-Style Breakfast Tacos at the start of my day when I’m there assures me the day will be amazing.
Why You’ll Love This Recipe
One of my all-time favorite things about Austin? The legendary Austin 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.
Recipe Ingredients
These are the ingredients that you’ll need to make this recipe:
For The Home Fries:
- Russet potatoes
- Extra-virgin olive oil
- Yellow onion
- Kosher salt
- Freshly ground black pepper
For The Scrambled Eggs:
- Large eggs
- Monterey Jack cheese
- Green onions (aka scallions)
- 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:
- 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. When nicely charred, nestle tortillas in a cloth dish towel to keep warm and set aside. - 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. - 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. - 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!
Austin-Style Breakfast Tacos Recipe
Equipment
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: 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.
- Make The Home Fries: 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: 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.
