Prep time: 10 minutes
Total time: 26 minutes
Servings: 4 tacos
Ingredients
- 1 russet potato, about 12 oz
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 poblano pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and cut into strips
- 4 large eggs, lightly beaten
- 1/4 cup grated Monterey Jack cheese
- 4 corn tortillas, warmed
- 4 slices cooked bacon, broken in half
- 4 teaspoons WOODHILL COTTAGE TOMATO JAM, plus more for garnish
- 1/4 cup crumbled cotija cheese
- Limes, for garnish
- Cilantro, for garnish
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Instructions
Peel and grate potato using the large holes of a grater. Using a towel or paper towels, squeeze as much water as you can out of the grated potato.
Heat olive oil in a large nonstick skillet over medium-high heat. Add grated potatoes, salt and pepper and cook, stirring occasionally, 8-10 minutes or until lightly browned. Using a spatula, break up crispy potatoes into bite-size pieces. Add poblano and red bell pepper strips and cook 1-2 minutes or until softened.
Add the eggs and cook over low, stirring just until set. Remove the pan from the heat and stir in the Monterey Jack cheese.
Spread 1 teaspoon of the Tomato Jam over one side of each warmed tortilla. Add 2 bacon halves to each tortilla and top each with 1/3 cup potato and egg mixture. Garnish each with 1 tablespoon cotija cheese, a squeeze of lime and some fresh cilantro, if using. Top with additional Tomato Jam, if desired.
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