3/4poundrusset potatoescleaned and cut into 1/4-inch cubes
1cupchopped bell pepper medley
1teaspoon table salt
1/2 teaspoon ground black pepper
1/2teaspoongarlic powder
6eachlarge eggs
6each6-inch corn tortillas
4ouncessliced avocadooptional
Instructions
Preheat oven to 400 degrees F. Spray large rimmed baking sheet with cooking spray. Set aside. Mix chopped potatoes and bell peppers with salt, pepper and garlic. Place in the oven for 45 minutes, flipping half way through cooking with a spatula.
When potatoes are done, let cool for 5 minutes and prepare eggs as desired. Over-medium or scrambled is preferred in the Shaw Kitchen! Assemble tacos with 1 tortilla, 1 egg, and 2 ounces of potato and bell pepper blend. Optional to top with avocado, salsa or topping of choice.
Notes
Avocado not included in recipe analysis.
Nutrition Facts
Roasted Potato Tacos with Eggs
Amount Per Serving
Calories 400Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Cholesterol 372mg124%
Sodium 786mg33%
Potassium 1044mg30%
Carbohydrates 58g19%
Fiber 7g28%
Sugar 5g6%
Protein 19g38%
Vitamin C 109.7mg133%
* Percent Daily Values are based on a 2000 calorie diet.