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POTATO AND EGG TACO
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POTATO AND EGG TACO
Breakfast
Ingredients
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Print Recipe!
1-2 Hill Country Fare Grade A Large Eggs (18)
1/3 cup Fresh Potatoes
2 H‑E‑B Yellow Corn Tortillas
¼ cup Goya Pico De Gallo Mild Salsa
1-2 Fresh Clementines
Nutrition Facts
417
cals
11g
fat
3g
sat fat
357mg
sodium
63g
cho
17g
protein
8g
fiber
Instructions
1
Scramble eggs to your preference
2
Peel, cube, and cook potatoes to desired crispiness
3
Serve in tortilla, topped with pico de gallo