POTATO BREAKFAST TACOS

Potato Breakfast Tacos image

You can make this ahead. Either wrap the tacos the night before or reheat with tortillas the next morning. Taco sauce is good on them too!

Provided by amkmo3

Categories Breakfast Potatoes

Time 34m

Yield 8

Number Of Ingredients 11

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Ingredients

¼ cup vegetable oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon red pepper flakes
5 potatoes, peeled and shredded
1 (12 ounce) can lite luncheon meat (such as Spam®), diced
½ (15 ounce) can tomato sauce
8 (8 inch) flour tortillas, or more if needed
salt and ground black pepper to taste

Steps:

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.
Stir luncheon meat into the potato mixture; cook and stir until lightly browned, about 5 minutes. Stir in tomato sauce. Remove from heat.
Heat tortillas in a toaster oven or conventional oven on warm setting until warmed, about 2 minutes.
Place large spoonfuls of the potato mixture into warmed tortillas; season with salt and pepper.

Nutrition Facts : Calories 413.4 calories, Carbohydrate 53.2 g, Cholesterol 31.9 mg, Fat 16.5 g, Fiber 5.1 g, Protein 13.9 g, SaturatedFat 3.9 g, Sodium 841.8 mg, Sugar 2.8 g