Products used in this recipe
Harissa Potato Breakfast Taco
Yield: 16 Servings (12 oz.)
Yield: 16 Servings (12 oz.)
This breakfast taco will surprise and delight you with its creamy texture and on-trend harissa spiced redskin potatoes.
Preparation Instructions:
Step 1
Thaw avocado according to package 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.
Step 2
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.
