Harissa Potato Breakfast Taco
Harissa Potato Breakfast Taco
Directions
- Whisk together sour cream and harissa paste until smooth. Heat 2 fl. oz. of olive oil in large skillet over medium-high heat. Sauté potatoes until they are crisp and cooked through. Remove potatoes from heat and fold in sour cream gently to coat all the potatoes evenly. Keep warm.
- For each serving; warm tortilla and top with 2 oz. of avocado pulp, 2.5 oz. of potato blend, 4 oz. scrambled egg, .2 oz. of Chèvre cheese and 1 Tbsp. cilantro. Serve with 2 oz. of pico de gallo on the side.
Ingredients
- 1/2 cup sour cream
- 4 tbsp paste, harissa
- 2 tbsp oil, olive
- 40 oz Simplot RoastWorks®: Roasted Redskin Potatoes & Jalapeno Blend 6/2.5lb
- 16 ea Flour tortillas, 8 in.
- 32 ea egg(s), prepared, scrambled
- 32 oz Simplot Harvest Freshâ„¢ Avocados: Hand-Scooped Avocado Chunks, Fresh 8/2lb
- 3 oz Chèvre cheese, crumbled
- 2 oz cilantro, fresh, coarsely chopped
- 32 oz pico de gallo, prepared