Products used in this recipe
Harissa Potato Breakfast Taco
Yield: 16 Servings (12 oz.)
Yield: 16 Servings (12 oz.)
This breakfast taco will surprise and delight you with its creamy texture and on-trend harissa spiced redskin potatoes.
| Ingredient | Weight | Measure |
|---|---|---|
| Sour cream | 4 oz. | 1/2 cup |
| Harissa paste | 2.4 fl. oz. | 4 Tbsp. |
| Olive oil | 2 fl. oz. | 2 Tbsp. |
| Simplot RoastWorks®: Roasted Redskin Potatoes & Jalapeno Blend 6/2.5lb | 40 oz. | 1 bag |
| Flour tortillas, 8-inch | 16 each | |
| Egg, prepared, scrambled | 64 fl. oz. | 32 each |
| Simplot Harvest Fresh™ Avocados: Hand-Scooped Avocado Chunks, Fresh 8/2lb | 32 oz. | 1 tray |
| Chèvre cheese, crumbled | 3.2 oz. | |
| Cilantro, fresh, coarsely chopped | 1.6 oz. | |
| Pico de gallo, prepared | 32 oz. |
Preparation Instructions:
- Step 1
- Whisk together sour cream and harissa paste until smooth. Heat 2 fl. oz. of olive oil in large skillet over medium-high heat. Sauté potatoes until they are crisp and cooked through. Remove potatoes from heat and fold in sour cream gently to coat all the potatoes evenly. Keep warm.
- Step 2
- For each serving; warm tortilla and top with 2 oz. of avocado pulp, 2.5 oz. of potato blend, 4 oz. scrambled egg, .2 oz. of Chèvre cheese and 1 Tbsp. cilantro. Serve with 2 oz. of pico de gallo on the side.
