Ingredients
Scale
- 4 cups potatoes, diced
- 4 eggs
- 1 cup hatch chili, diced
- 8 corn tortilla shells
- 1 cup cheddar cheese, grated
- 1 avocado, chopped
- 2 teaspoons creole seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- olive oil
Instructions
- Mix seasoning blend together and set aside. Reserve 2 teaspoons for eggs.
- Boil diced potatoes for about 10 minutes to soften, drain, and set aside.
- Add about 2 tablespoons of oil to a pan over medium heat.
- Add potatoes and season with seasoning blend. Mix well and cook about 5 minutes, flip and cook 5 more minutes.
- Add hatch chili to pan and cook 5 more minutes.
- In a separate pan, add a little oil and fry eggs, season with remaining seasoning.
- Heat tortillas in a hot pan for about 3 minutes per side.
- Assemble tacos make sure you double the shells per taco, add cheese and avocado