Mix up breakfast time, while starting your morning off right, with these tasty Potato and Egg Tacos.
What You Need
Original recipe yields 8 servings
2 cups ORE-IDA Diced Hash Brown Potatoes
1 poblano chile, seeded, chopped
4 egg s, beaten
8 flour tortillas (6 inch), warmed
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
2 Tbsp. chopped fresh cilantro
Add To Shopping List
Let's Make It
Cook potatoes and chiles in large nonstick skillet on medium heat 12 to 14 min. or until potatoes are tender, stirring frequently.
Add eggs; cook 2 to 3 min. or just until set, stirring occasionally.
Spoon potato mixture onto tortillas; top with cheese and cilantro. Fold in half.
Keeping It Safe
Always serve egg-based dishes immediately after cooking to prevent bacterial growth. Be sure to cook until the eggs are completely set. Avoid recipes which call for partially cooked or raw eggs.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.