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Cal Poly Pomona Farm Store at Kellogg Ranch

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Recipe to try at home

Breakfast Tacos with Potatoes

Crispy diced potatoes and soft scrambled eggs tucked into warm tortillas.

Ingredients

  • 8 small flour tortillas
  • 6 large eggs
  • 2 medium potatoes, diced small
  • 1/2 onion, diced
  • 1/2 cup shredded jack cheese
  • 1/2 cup salsa
  • 2 tbsp vegetable oil
  • Salt to taste

Make it

  1. Fry potatoes and onion in oil over medium heat, stirring, about 12 minutes until golden and tender.
  2. Push to one side, add beaten eggs and scramble until fully set.
  3. Warm tortillas, fill with potato and egg, then top with cheese and salsa.

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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.