Hickory Sausage & Potato Breakfast Taco Recipe
Start your day off with a burst of flavor and satisfaction by trying our mouthwatering Hickory Sausage & Potato Breakfast Tacos recipe. With the smoky goodness of Conecuh Brand’s special hickory smoked sausage, crispy potatoes, fluffy eggs, and melted cheddar cheese, these tacos are bound to become a breakfast favorite. So, let’s dive into the recipe and get cooking!
Instructions:
1. Prepare the Potatoes:
– Begin by peeling and dicing the large potatoes into small cubes.
– Heat a generous drizzle of soybean oil in a large skillet over medium heat.
– Add the diced potatoes to the skillet and cook until they turn golden brown and crispy. This may take about 10-12 minutes.
– Once the potatoes are almost done, add the sliced smoked sausage and diced bell peppers to the skillet. Continue cooking for an additional 6 minutes or until the sausage is heated through and peppers are tender.
2. Cook the Eggs:
– While the potatoes and sausage are cooking, crack the large eggs into a bowl.
– Whisk the eggs until they are well beaten, ensuring a light and fluffy texture.
– In a separate non-stick pan, melt a small amount of butter or use cooking spray over medium-low heat.
– Pour the beaten eggs into the pan and gently scramble them until they reach your desired level of doneness. Remember to keep them moist, fluffy, and just right!
3. Assemble Your Hickory Sausage & Potato Breakfast Tacos:
– Warm up the soft flour tortillas either by placing them in a microwave for a few seconds or directly on a stovetop burner.
– Spoon a generous amount of the potato and sausage mixture onto each tortilla.
– Top with a portion of the scrambled eggs, ensuring an even distribution.
– Sprinkle a handful of mild cheddar cheese on top of each taco, allowing it to melt slightly.
Hickory Sausage and Potato Breakfast Taco
Equipment
- 1 Skillet
- 1 Large Spoon
- 1 Slicing Knife
- 1 Vegetable Peeler
Ingredients
- 1 lb sliced hickory smoked sausage (Conecuh Brand recommended)
- 6 large potatoes
- 8 large eggs
- 1 cup diced bell peppers
- Soft flour tortillas
- Mild cheddar cheese, grated
- Soybean oil for frying
Instructions
- Prepare the Potatoes:- Begin by peeling and dicing the large potatoes into small cubes.- Heat a generous drizzle of soybean oil in a large skillet over medium heat.- Add the diced potatoes to the skillet and cook until they turn golden brown and crispy. This may take about 10-12 minutes.- Once the potatoes are almost done, add the sliced smoked sausage and diced bell peppers to the skillet. Continue cooking for an additional 6 minutes or until the sausage is heated through and peppers are tender.
- Cook the Eggs:- While the potatoes and sausage are cooking, crack the large eggs into a bowl.- Whisk the eggs until they are well beaten, ensuring a light and fluffy texture.- In a separate non-stick pan, melt a small amount of butter or use cooking spray over medium-low heat.- Pour the beaten eggs into the pan and gently scramble them until they reach your desired level of doneness. Remember to keep them moist, fluffy, and just right!
- Assemble Your Breakfast Tacos:- Warm up the soft flour tortillas either by placing them in a microwave for a few seconds or directly on a stovetop burner.- Spoon a generous amount of the potato and sausage mixture onto each tortilla.- Top with a portion of the scrambled eggs, ensuring an even distribution.- Sprinkle a handful of mild cheddar cheese on top of each taco, allowing it to melt slightly.
