Beef Bacon and Potato Breakfast Tacos

Name: Beef Bacon and Potato Breakfast Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican-American
Ingredients: 1 large russet potato, peeled and cubed; 10 oz beef bacon, chopped; 4-5 dried chiles, deseeded; 1/2 cup hot water; 3 cloves garlic; salt, to taste; 1 medium white onion, chopped; 6 large eggs; 2 cups shredded cheese blend (Colby Jack & Chihuahua recommended); 2 tbsp fresh parsley, chopped for garnish; 8 flour tortillas, for serving

These Beef Bacon and Potato Breakfast Tacos combine crispy bacon, tender potatoes, and scrambled eggs bound together with a tangy homemade chili sauce and melted cheese. The homemade chili sauce makes them stand out from standard breakfast taco recipes.

🌍Mexican-American 🏷️Breakfast tacos 🏷️Breakfast skillet 🏷️Beef bacon 🏷️Potato Eggs

🏷️

🏷️Cheesy

-0:00

thegoldenbalanceonTikTok

Total

35 min

Servings

4

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

-0:00

thegoldenbalanceonTikTok

Ingredients

1 large russet potato, peeled and cubed
10 oz beef bacon, chopped
4-5 dried chiles, deseeded
1/2 cup hot water
3 cloves garlic
salt, to taste
1 medium white onion, chopped
6 large eggs
2 cups shredded cheese blend (Colby Jack & Chihuahua recommended)
2 tbsp fresh parsley, chopped for garnishoptional
8 flour tortillas, for serving

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Instructions

1
Peel the potato and dice it into small, even cubes.
2
Chop the beef bacon into small pieces.
3
Add the chopped bacon to a cold skillet, then turn the heat to medium. Allow the bacon to render slowly until it becomes crispy.
4
While the bacon cooks, place the deseeded dried chiles in a bowl and cover with hot water to rehydrate. Let them soak for about 10 minutes.
5
Transfer the rehydrated chiles to a blender or food processor. Add the garlic cloves, a splash of the chile soaking water, and a pinch of salt.
6
Blend until a smooth sauce forms. Set aside.
7
Once the bacon is rendered and crispy, add the diced potatoes to the skillet with the bacon and its fat.
8
Add the chopped onion to the skillet. Cook, stirring occasionally, for several minutes until the potatoes are tender and have developed crispy edges.
9
Pour the blended chili sauce over the potato and bacon mixture. Stir to combine everything evenly.
10
In a separate bowl, whisk the eggs.
11
Pour the whisked eggs evenly over the mixture in the skillet. Let them set for a moment.
12
Top generously with the shredded cheese blend, covering the entire surface.
13
Garnish with fresh chopped parsley.
14
Serve hot by scooping the skillet mixture into warm tortillas to make tacos.

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Tips & Notes

Pro tips

Render the beef bacon slowly over medium heat to maximize crispness and fat for cooking the potatoes.
Deseed the dried chiles to control heat level; leave seeds in for extra spice.
Add eggs just before the potatoes are fully tender so they finish cooking together with minimal stirring—this prevents rubbery eggs.
Warm tortillas in a dry skillet or over a flame for 15-20 seconds per side to make them pliable and prevent tearing.

Substitutions

Beef bacon → pork bacon or chorizo (adjust salt to taste)
Russet potato → Yukon Gold or red potatoes (red potatoes hold shape better)
Dried chiles → 2-3 tbsp chili powder mixed with 1/4 cup water (less authentic but faster)
Colby Jack & Chihuahua blend → sharp cheddar or a Mexican blend (Oaxaca or Asadero)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if needed to restore moisture.

Common Questions

Can I make the chili sauce ahead of time?

Yes. Prepare the chili sauce by rehydrating the dried chiles and blending them with garlic and hot water up to 1 day ahead. Store in an airtight container in the refrigerator.

What dried chiles work best for the sauce?

Ancho, guajillo, or New Mexico chiles are traditional choices. Avoid overly spicy varieties like chipotles if you prefer milder heat.

How do I get the potatoes crispy?

Cube the potatoes into small, uniform pieces and cook them in the bacon fat over medium-high heat, stirring occasionally, until golden and tender at the edges—about 8-10 minutes.