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Turkey Breakfast Tacos Recipe

Name: Turkey Breakfast Tacos
Prep time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 large Russet potato (cubed); 1 cup leftover turkey (chopped); ½ cup onion (diced); 1 jalapeno (minced (optional)); 1 cup grated cheese (I like pepper jack); 1 teaspoon paprika; 1-2 tablespoons olive oil; Salt and pepper; Fresh oregano or thyme; Flour tortillas; Hot sauce

Crunch Time Kitchen

These delicious breakfast tacos come together quickly using a few things that you might have left over after Thanksgiving.

Ingredients

1 large Russet potato (cubed)

1 cup leftover turkey (chopped)

½ cup onion (diced)

1 jalapeno (minced (optional))

1 cup grated cheese (I like pepper jack)

1 teaspoon paprika

1-2 tablespoons olive oil

Salt and pepper

Fresh oregano or thyme

Flour tortillas

Hot sauce

Method

Wash potato well and cube it into ¼ inch cubes.

Add a good drizzle of olive oil to a large skillet over medium-high heat. Once hot, add potatoes and cook until they start to crisp up, about 10 minutes.

Season potatoes with a pinch of salt and pepper and some paprika.

Add onions and jalapeno to the skillet and continue to cook for a few minutes until veggies soften.

Roughly chop leftover turkey and add it to the skillet. Continue to cook.

Warm a few flour tortillas in the microwave.

Add grated cheese to tortillas and scoop in some of the turkey filling.

Garnish with hot sauce, fresh oregano or thyme, and serve immediately!