These delicious breakfast tacos come together quickly using a few things that you might have left over after Thanksgiving.
Ingredients
1large Russet potato, cubed
1cupleftover turkey, chopped
½cuponion, diced
1jalapeno, minced (optional)
1cupgrated cheese, I like pepper jack
1teaspoonpaprika
1-2tablespoonsolive oil
Salt and pepper
Fresh oregano or thyme
Flour tortillas
Hot sauce
Instructions
Wash potato well and cube it into ¼ inch cubes.
Add a good drizzle of olive oil to a large skillet over medium-high heat. Once hot, add potatoes and cook until they start to crisp up, about 10 minutes.
Season potatoes with a pinch of salt and pepper and some paprika.
Add onions and jalapeno to the skillet and continue to cook for a few minutes until veggies soften.
Roughly chop leftover turkey and add it to the skillet. Continue to cook.
Warm a few flour tortillas in the microwave.
Add grated cheese to tortillas and scoop in some of the turkey filling.
Garnish with hot sauce, fresh oregano or thyme, and serve immediately!