Stashcook: Meal Planner & Recipe Keeper

Salsa Verde Breakfast Tacos with Eggs & Potatoes Recipe

Name: Salsa Verde Breakfast Tacos with Eggs & Potatoes
Total time: 15 min
Yield: 2
Ingredients: 12 ounce Potatoes; 1 unit Tomato; 2 unit Eggs; 2 tablespoon Cream Cheese; 7.06 ounce Green Salsa; 6 unit Flour Tortillas; ½ cup Mexican Cheese Blend; 2 teaspoon Cooking Oil; 1 tablespoon Butter; Salt; Pepper

HelloFresh

Take your morning to the next level with quick and easy breakfast tacos, ready on the table in just 15 minutes. You’ll fill warm flour tortillas with a hearty, flavorful salsa verde egg and potato scramble, top with melty shredded cheese, and finish with chopped fresh tomato for a pop of freshness and color. Ready to start today right? (Psst, hot sauce-lovers: Now’s your time to shine!)

Ingredients

12 ounce Potatoes

1 unit Tomato

2 unit Eggs

2 tablespoon Cream Cheese

7.06 ounce Green Salsa

6 unit Flour Tortillas

½ cup Mexican Cheese Blend

2 teaspoon Cooking Oil

1 tablespoon Butter

Salt

Pepper

Method

• Wash and dry produce. Dice potatoes into ½-inch pieces. Place in a medium

microwave-safe bowl. Season with salt; toss to combine. Microwave until fork-tender,

6-8 minutes. Set aside.

• Dice tomato into ½-inch pieces. Season with salt and pepper.

• In a second medium bowl, whisk together eggs*, cream cheese, and ¼ tsp salt

(½ tsp for 4 servings) until well combined. (It’s OK if bits of cream cheese are still

visible; they will melt when cooked!)

• Once potatoes are fork-tender, heat a large drizzle of oil in a large, preferably

nonstick, pan over medium-high heat. Carefully add potatoes; season with salt and

pepper. Cook, stirring occasionally, until potatoes are lightly browned, 2-3 minutes.

Add 1 TBSP butter (2 TBSP for 4 servings) to pan, then stir until melted. Pour in

egg mixture; cook, stirring, until eggs are scrambled and cooked to preference,

1-2 minutes.

• Pour green salsa over eggs and potatoes and stir to combine. Simmer until

warmed through and salsa is slightly thickened, 1-2 minutes. Remove from heat.

• Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates and fill with salsa verde eggs and potatoes; top

with Mexican cheese blend and tomato. Serve.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

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