Almost two weeks later, she posts again…
Hi! Hello! It’s been a while, I know. I don’t want you to think I’ve forgotten about you - quite the opposite, in fact. I’ve been thinking about you constantly. And scheming, and making, and planning. Lots of doing behind the scenes, but very little out in the open. I swear I’ve changed my ways though, but don’t just take my word for it. I have some proving to do. Just rest easy knowing there’s lots of fun things coming up, like DIY swimsuits, super easy two-ingredient popsicles, and a men’s shirt remix. See? I wasn’t lying when I said I’ve been busy.
First up, however – these.
Breakfast tacos are a weekly occurrence at our place.
It all started when we discovered this little ol’ taco truck* next to our neighborhood farmer’s market on Saturday mornings and our obsession quickly escalated from there. Sadly to say, our favorite taco truck is no longer with us (it has since passed on to the great parking lot in the sky), and now the hub and I have to make due with our own version of their famous fare. Not one to relegate breakfast to the morning hours (because, let’s be honest, breakfast is so much better in the PM ), we started recreating their tacos for dinner so that we have even more opportunities to eat them.
How can you go wrong with crispy potatoes, crumbled bacon, and melty cheese (on husband’s, not mine because I’m cheese-free and sad) for dinner? I usually eat mine like a burrito bowl without the shells, but Chuck gets his with some of those small corn tortillas that fry up really nice. And if we’re feeling frisky we’ll add homemade salsa and fresh kimchi from our favorite pickle guy – definitely an odd combo but somehow it works.
Not to mention, they only take about 15 minutes of active prep/chop time, leaving you free to do other things while the potatoes and bacon hang out in the oven. I can usually be found cleaning the apartment or taking a shower while these babies cook, because I’m super impatient and would rather be doing anything other than watching bacon fry. But they’re worth every ounce of slicing and dicing effort! I promise.
Best Ever Breakfast Tacos
4 medium eggs
1 large russet potato
4 slices bacon
Hot sauce or sriracha
2 tbsp olive oil
Salt and pepper
- Peel and chop the potato into 1-inch cubes.
- Line 2 baking sheets with tin foil and spray with non-stick cooking spray. Lay the bacon slices on one baking sheet and the potatoes on the other. Drizzle olive oil over the potatoes, sprinkle with salt and pepper and toss. Place both sheets in a cold oven and then turn the heat to 400 degrees and bake for 10 minutes. Check the bacon to make sure nothing is burning and flip the potatoes. Continue cooking, checking every 5 - 10 minutes for about 25 minutes total.
- In the meantime, slice all your vegetables into bite size pieces.
- Remove the bacon from the oven and allow the potatoes to continue cooking for another 15 minutes or so. When the potatoes are just about done, start to fry the eggs.
- Place tortillas on a plate, then layer with bacon and potatoes at the bottom, followed by the eggs, cheese, and toppings. The finish off with sriracha and a squeeze of lime.
*For all you DC natives, District Taco has some of the best fast-casual tacos out there. And they still have a couple food trucks floating around out there, but sadly, not in Arlington (*snif sniff*).