Wisconsin Potato and Vegetable Growers Association

Chimichurri Potato Breakfast Tacos

Chimichurri Potato Breakfast Tacos

Chimichurri Potato Breakfast Tacos

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Course Appetizers and Snacks, Main Dish
Calories 1150 kcal


Potato Breakfast Tacos

  • 1 lb. petite potatoes
  • salt & pepper to taste
  • 4 large eggs
  • 8 corn tortillas 6" size
  • 1 1/2 cup fresh spinach
  • 1 ounce cojita or goat cheese crumbles

Basic Chimichurri Sauce

  • 1/3 cup olive oil
  • 2 Tbsp. red wine vinegar
  • 1/2 cup Fresh parsley packed
  • 3 Tbsp. fresh oregano
  • 4 cloves garlic
  • 2 Tbsp. red onion finely minced
  • 1 tsp. red chili flakes
  • 1/4 tsp. coarse sea salt


  • Preheat the oven to 400°F.
  • While oven is heating, wash and dry potatoes, then chop into 1/4" cubes. Spread in a single layer on a nonstick or prepared baking sheet. Season with salt and pepper to taste.
  • Roast 10-12 minutes, then flip. Allow to roast another 10-12 minutes until the potatoes are browned and crispy. If desired, switch oven settings to broil for the last 3-4 minutes of roasting.
  • Meanwhile, gently whisk together the eggs and scramble in a non-stick or cast iron skillet until cooked to your preference. If desired, heat tortillas in the warm skillet before building the tacos.
  • To build the tacos: add the fresh spinach, then layer the scrambled eggs and roasted potatoes on top. Drizzle 1/2 tablespoon of chimichurri sauce over the top of each taco, then sprinkle with cheese. One serving equals two tacos and one tablespoon of chimichurri sauce.
  • Serve immediately.


Calories: 1150kcalCarbohydrates: 104gProtein: 15gFat: 79gSaturated Fat: 11gPolyunsaturated Fat: 11gMonounsaturated Fat: 54gSodium: 676mgPotassium: 753mgFiber: 17gSugar: 4gVitamin A: 3994IUVitamin C: 46mgCalcium: 257mgIron: 6mg
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