Published: by Absolutely Recipes, in the recipes category.

Chimichurri Potato Breakfast Tacos Recipe.

Ingredients:

Chimichurri Potato Breakfast Tacos
1 lb petite potatoes
Salt and 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 TBSPs red wine vinegar
1/2 cup fresh parsley, packed
3 TBSPs fresh oregano
4 cloves garlic
2 TBSPs finely minced red onion
1 TSP red chili flakes
1/4 TSP coarse sea salt

Recipe Instructions:

Breakfast Tacos
First, preheat the oven to 400 Degrees.
While the oven is heating, wash, and dry potatoes, then chop into 1/4″ cubes.
Then 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 TBSP of chimichurri sauce over the top of each taco, then sprinkle with cheese.
One serving equals two tacos and one TBSP chimichurri sauce.
Serve immediately.

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