Potato Breakfast Tacos

Potato Breakfast Tacos
  • 1/4 cup vegetable oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 5 potatoes, peeled and shredded
  • 1 (12 ounce) can lite luncheon meat (such as Spam®), diced
  • 1/2 (15 ounce) can tomato sauce
  • 8 (8 inch) flour tortillas, or more if needed
  • salt and ground black pepper to taste


  1. Heat oil in a large skillet over medium heat. Add garlic powder, onion powder, chili powder, ground cumin, and red pepper flakes; stir until mixed. Add potatoes; cook and stir until softened, about 12 minutes.
  2. Stir luncheon meat into the potato mixture; cook and stir until lightly browned, about 5 minutes. Stir in tomato sauce. Remove from heat.
  3. Heat tortillas in a toaster oven or conventional oven on warm setting until warmed, about 2 minutes.
  4. Place large spoonfuls of the potato mixture into warmed tortillas; season with salt and pepper.

05/17/2018
Potato Breakfast Tacos, recipe PT15M PT1H 5 455 calories

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