Yes, Tacos For Breakfast Is A Real Thing

Photo: Courtesy of J. Kenji Lopez-Alt/Serious Eats.
By J. Kenji López-Alt

With a large stash of really great tortillas in my fridge at all times, I wind up making a lot of tacos. My favorite in recent memory are these sweet potato tacos flavored with sage and topped with sliced radish, cilantro, crema, and a fried egg. Great for breakfast, but really good any time of day.  

Fried sage and sweet potatoes are a naturally delicious flavor combination that works well in tacos. A fried egg provides a liquid yolk that combines with a dash of hot sauce and crema in lieu of a more traditional salsa. 

If you can't find Mexican crema, substitute with sour cream thinned out with milk or heavy cream until a light, pourable consistency is reached.  

Related: Easy Sweet Potato And Pepper Hash Breakfast
 

Sweet Potato, Sage, & Fried Egg Tacos
Makes 4 Tacos, Serves 2

Ingredients
3 tbsp extra virgin olive oil, divided
1 large sweet potato, cut into 1/4-to 1/2-inch dice (about 3/4 lb)
Kosher salt and freshly ground black pepper
2 medium garlic cloves, minced (about 2 tsp)
2 tbsp minced fresh sage leaves
4 warm soft corn tortillas (use 8 tortillas and double them if using store bought machine-made tortillas)
4 large eggs
2 tbsp Mexican-style crema (see note above)
Hot sauce, to taste
1 large radish, thinly sliced  
Chopped fresh cilantro leaves  
1 lime, cut into wedges

Instructions
1. Heat 2 tablespoons oil in a large non-stick or cast iron skillet over medium-high heat until shimmering. Add sweet potato, season with salt and pepper, and cook, stirring and tossing frequently, until softened and lightly browned on all sides, about 8 minutes. Add garlic and sage and cook, stirring constantly, until fragrant, about 30 seconds. Transfer mixture to a bowl, cover, and keep warm.

2. Wipe out skillet, and add remaining tablespoon oil. Heat over medium-high heat until shimmering and swirl to coat the pan. Add eggs, season with salt and pepper, and fry until whites are just set but yolks are still runny, about 2 minutes.

3. Meanwhile, place tortillas on a warm serving dish and divide sweet potato mixture evenly between them. Top each with a fried egg. Drizzle with crema and hot sauce, garnish with radishes and cilantro, and serve immediately with lime wedges.     

Next: Tacos For A Party Are A Guaranteed Win  

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