ASIAN BREAKFAST TACOS

Asian Breakfast Tacos image

Provided by Molly Yeh

Time 1h15m

Yield 6

Number Of Ingredients 15

1 large potato
1 tablespoon olive oil
Salt and pepper to taste
1 package (12 oz) bulk breakfast pork sausage
2 tablespoons soy sauce
1 tablespoon real maple or maple-flavored syrup
1 1/2 teaspoons ground ginger
1 teaspoon crushed red pepper flakes
2 teaspoons sesame oil
6 eggs
Water
4 green onions, finely chopped (4 tablespoons)
2 teaspoons gochujang (Korean chile pepper paste)*
Juice of 1/2 lemon
6 soft corn tortillas or Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

Steps:

Heat oven to 400°F. Chop potato into 1/2-inch cubes. In medium bowl, toss potato with olive oil, salt and pepper. Place in single layer on ungreased cookie sheet. Bake 45 to 60 minutes or until tender and lightly browned.
Meanwhile, in another medium bowl, mix sausage, 1 tablespoon of the soy sauce, the maple syrup, ginger, pepper flakes and 1 teaspoon of the sesame oil. In 10-inch skillet, cook sausage mixture over medium heat, stirring occasionally and breaking up sausage into small crumbles, until no longer pink.
In small bowl, beat eggs, splash of water and 2 tablespoons of the green onions. Scramble eggs in 8-inch skillet. Season with salt and pepper to taste.
When potatoes are done, toss in mixture of remaining 1 tablespoon soy sauce, remaining 1 teaspoon sesame oil, the gochujang and lemon juice.
Warm tortillas in skillet or in microwave. Assemble tacos with tortillas, sausage, eggs, potatoes and remaining green onions.

Nutrition Facts : ServingSize 1 Serving