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Tater-Tot Breakfast Tacos

Miriam Pascal

This playful recipe is a fantastic way to start a day — with veggies, eggs, and Tater Tots for nostalgia!

Wednesday, July 05, 2017

 Mishpacha-Recipe

Photography , Food and styling by Miriam Pascal

This playful recipe is a fantastic way to start a day — with veggies, protein, and Tater Tots. Feel free to switch up the veggies based on what you like and have on hand.

INGREDIENTS

Serves 6

  • 2 Tbsp oil
  • 1 red onion, sliced
  • 1 Spanish onion, sliced
  • 1 red pepper, sliced
  • 1 orange or yellow pepper, sliced
  • 1 clove garlic, minced
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • ½ tsp cumin
  • ½ tsp chili powder
  • 1 lb (½ bag) Tater Tots, defrosted and halved
  • 6 corn tortillas, warmed up (I used Del Campo)
  • 6 fried or poached eggs
  • avocado (optional), sliced, for serving


PREPARATION

Heat oil in a large frying pan over medium heat. Add both kinds of onions and sauté for about 5 minutes, until softened. Add peppers and garlic and cook, stirring occasionally, for about 8 minutes, until the vegetables are soft. Add salt, pepper, cumin, and chili.

Add halved Tater Tots and cook for a few minutes, until cooked through. Raise heat and cook, stirring frequently, for a few minutes, until the Tater Tots are crispy.

To serve, place some of the Tater Tots mixture on top of a warm corn tortilla. Top with an egg, and avocado, if using.

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