Happy Taco Tuesday, everybody!
I called these “breakfast tacos” because the ingredients are obviously morning fare. However, as someone with barely anything in my fridge aside from bacon right now, I can vouch that these would (and will!) make a deliciously hearty dinner as well. This recipe is super simple and could be whipped up on a Saturday morning, or a Tuesday night, or whenever you’ve got a craving for some crunchy bacon and salty, comforting, mashed potatoes.
Also these would obviously welcome some scrambled eggs on top, too, if you’re into that sort of thing. I don’t judge your taco habits.
Anyway. We were talking about bacon, right?
Let’s talk about bacon.
Cooking the rest of the ingredients, especially the tender potatoes, in the bacon grease is paramount here. I don’t have to explain why, right?
I didn’t think so.
Makes 6+ tacos, takes 35 mins
What they’re Made of:
- 1 package thick-cut bacon, diced
- 1/2 lb white potatoes
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 jalapeño pepper, seeds and ribs removed, diced (optional)
- A few glugs of beer (or broth, water, whatever!)
- 1/2 cup grated cheddar cheese
- Corn tortillas, cilantro, sour cream and hot sauce, for serving
How they’re Made:
- In a large oven-proof skillet, cook diced bacon over medium-high heat until some pieces are crispy and done, but the majority are slightly undercooked.
- While you cook the bacon, cover the potatoes with water in a pan, salt generously, and bring to a boil. Boil potatoes until fork-tender. Drain and set aside.
- When the bacon is ready, remove with a slotted spoon and set aside on paper towels to drain. Observe the bacon grease in the pan, and add a dash of cooking oil if it looks like you need it. You should have about 2 tablespoons or so in the pan.
- Add the garlic, onions and jalapeños and cook over medium high heat until the onion is translucent, about 5 minutes. Use a slotted spoon to remove the veggies and add to the bacon to drain.
- Add a splash of beer (about a quarter cup) to the pan and scrape up any browned delicious bits. Bring to a boil, then turn off the heat.
- Add the potatoes to the skillet and roughly mash them with a fork. You want some decent sized chunks. Stir back in the garlic, onion and jalapeño, then sprinkle in the bacon and top with the cheese
- Place skillet under the broiler and cook about five minutes, until the cheese is nicely melted and the potatoes are browned in places.
- While broiling, throw tortillas over an open flame for a few seconds per side to warm and char them in places
- Spoon the bacon and potato mixture into tortillas and top with sour cream, cilantro and hot sauce.
- Enjoy with your coffee. Or a beer?