It's funny how you can go from not knowing something even exists to trying to remember how you ever did life without it in the first place. I feel strongly about a lot of things I love and have found myself in this position many times after discovering a new game changer. Ever since my best friend, Chelsea, loaned me her cookbook "The Kitchn" (that's right, no 'e') there hasn't been a week of my life where I haven't found myself cracking it open, pouring into its words and photos, and testing the recipes.
Thus begins my ode to "The Kitchn" — it's so much more than a cookbook, my friends. This book is both functional and beautiful — it's helpful and non-assuming. Half of the book is called "How to Cook Well" and is filled with incredible recipes and cooking school essentials. The other half is called "The Kitchen" and teaches you how to organize, set up, stock and take care of your kitchen space. The questions that I'm embarrassed to ask (because I should know how to make simple syrup and store fresh herbs, right?) are answered in detail within these precious pages. It's my go-to handbook — a resource for the perfect birthday cake (which I've made three times) and a place where all my lingering questions about how to properly set a table are answered. The recipes are accessible and comforting and I would feel confident inviting friends over and making anything out of this book for the first time. "The Kitchn" is my most trusted sidekick & always inspires me when I'm not feeling like cooking anything specific.
No surprise, this recipe comes from "The Kitchn" and is going to become a new staple in my life. Combining tacos and breakfast into one dish is nothing short of perfect & I can't figure out why I hadn't tried it until a few days ago. I'm grateful for a cookbook that teaches, inspires and leads you to create new things — and for best friends who share treasures like this. I will never cook without it!
Their recipe notes that this yields four tacos, but for me it made six full tacos. (It could have just been a difference in tortilla shell size or the amount of potato filling.) Also, I made up a few of the toppings, because a taco isn't quite complete without lots of good fixings & I think breakfast should include bacon!
- In a small mixing bowl, beat the eggs with 1/4 tsp. of the salt.
- In a large skillet, heat the oil over medium heat. Add the potatoes with the remaining 1/4 tsp. salt. Sauté the potato chunks, stirring occasionally to prevent burning.
- After potatoes are browned on all sides, add the onion and continue to sauté, stirring occasionally. Sprinkle with the pepper and sauté for 3 to 4 more minutes, or until the potatoes are tender.
- Pour the beaten eggs into the pan and allow them to coat the bottom of the pan. Turn the mixture a few times until the eggs are almost set, about 1 minute.
- Heat the tortillas in a clean, dry skillet over medium heat, about 30 seconds on each side.
- Place warm tortillas on plates and divide the egg and potato mixture among the tortillas. Serves immediately with toppings of your choice!
Here is a bonus little recipe for you too — it will pair well with your tacos & is generally delicious and refreshing! Morgan I made this drink several times when I was visiting her in D.C. and we can't get enough of the blood orange San Pellegrino sparking goodness or her new cocktail strainer. Just measure out ingredients into a shaker and pour over ice, stir and enjoy! (And we recommend this easy recipe for the lemon simple syrup.)