Mashed Potato Breakfast Tacos


  • 1 large Idaho® potato, peeled
  • 4 eggs
  • 1/2 cup sharp cheddar, grated
  • 6 strips cooked bacon, roughly chopped
  • 1/3 cup milk
  • 1/2 cup cilantro
  • 8 corn tortillas


  1. In a medium soup pot, bring water to a boil.  Cut potato into large chunks and add into boil water.  Allow potato to boil until fork tender, about 15 minutes.
  2. Meanwhile, scramble eggs.  Set aside.
  3. Drain boiling water from potatoes.  Add in milk and use a potato masher (or fork) to mash potatoes until smooth.
  4. Spread the mashed potatoes onto each tortilla.  Then top with eggs, cheese, bacon and cilantro.  Serve.
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Yield: 8 breakfast tacos

Kylie Mitchell, MPH, RDN, LD
Food Blogger

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