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Duck Fat Roasted Potato Breakfast Tacos

Duck Fat Roasted Potato Breakfast Tacos

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Remember those amazing Duck Fat Roasted Smashed Potatoes I shared with you?  Of course, you do, I mean how could you not remember those amazing potatoes.  Want to know a little secret?  When I make a batch I always keep an extra one or two, to make this outrageous recipe for Duck Fat Roasted Potato Breakfast Tacos.  Hello!!!  Can you say breakfast taco gone mad?

Duck Fat Roasted Potato Breakfast Tacos

After taking a hiatus from Taco Tuesday, due to work demands and Whomp!  Whomp!  Whomp!  the lack of inspiration that was taking place in the kitchen, we are BACK with these killer breakfast tacos that are loaded with deliciousness.  I always have a stash of tortillas in the fridge for breakfast tacos, which are my go-to breakfast after hitting the gym in the morning.  I load them up with vegetables or leftover roasted meat, and eggs!  Quick, easy and beyond good.

Duck Fat Roasted Potato Breakfast Tacos


I love how your creativity can shine when making a breakfast taco, anything really goes.  I typically always have potatoes or cooked beans in the fridge as they are great for breakfast as well as quick lunches.  Sprouts have become our go-to filling for sandwiches during lunch as well as sprinkled onto tacos.  Then we have the perfect olive oil fried egg which makes a breakfast taco well, heavenly.

Happy Cinco de Mayo!


Duck Fat Roasted Potato Breakfast Tacos

Duck Fat Roasted Potato Breakfast Tacos

I usually save a couple extra duck fat smashed potatoes when I make them to purposely make these tacos - they are so good with a fried egg on top!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 1 large duck fat roasted potato
  • 1 small shallot, minced
  • 1 small garlic clove, minced
  • 1 tablespoon olive oil
  • a handful of cilantro, finely minced
  • 2 corn tortillas
  • 2 eggs
  • olive oil
  • radish sprouts
  • hot sauce


    Roughly chop up the potato.
    Place the olive oil in a large frying pan and place over low heat. Add the shallot and garlic, stir and cook until soft, about 3 minutes.
    Add the potato, stir and cook for 3 minutes.
    Stir in the cilantro, then remove from the heat.
    Warm the tortillas, then set onto a plate, each on its own.
    In a small frying pan heat about 3 tablespoons of olive oil over medium heat.
    Fry the eggs to your liking.
    Divide the potato between the tortillas, sprinkle with some radish sprouts and top with an egg.
    Drizzle with hot sauce.

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