Golden Potato & Bacon Breakfast Tacos
| Prep Time | Cook Time | Total Time | Author | Serves |
|---|---|---|---|---|
| 15 Minutes | 30 Minutes | 45 Minutes | Oakley's Vegetables | Two (8 small tacos) |
Celebrate Mum with a breakfast she’ll never forget.
Looking for the perfect Mother’s Day breakfast recipe? These Golden Potato & Bacon Breakfast Tacos are the ultimate way to start her special day. Made with creamy, buttery Oakley’s Golden Gourmet Potatoes, crispy bacon, and a touch of love, these tacos are bursting with flavour and ready in under 30 minutes.
Whether you’re serving breakfast in bed or gathering the whole family for brunch, this easy and delicious recipe will make Mum feel truly cherished.
Made with Oakley’s Golden Gourmet Potatoes
Grown by a family of fifth-generation farmers, Oakley’s Golden Gourmet Potatoes reflect a deep legacy of dedication to quality and sustainability. Nestled in the heart of the Canterbury Plains, our golden potatoes thrive in some of the most fertile soils in New Zealand, producing a potato that’s naturally buttery, velvety in texture, and rich in colour.
When you cook with Oakley’s, you’re not just choosing premium produce – you’re supporting local heritage and flavour you can trust.
Ingredients:
🥔 Ingredients
- 700g Baby Golden Gourmet potatoes – peeled & diced (1–1.5cm cubes)
- 4 rashers streaky bacon – chopped
- 1 small red onion – finely diced
- 4 large eggs
- 8 small tortillas – flour or corn
- 1 tsp smoked paprika
- Salt & freshly cracked pepper
- 2 tbsp olive oil or butter – for frying
- Sour cream – for serving
- Grated cheese – for topping (cheddar or tasty)
- Fresh coriander – finely chopped
Instructions:
👩🍳 Method
- Boil the potatoes
- Add diced potatoes to a pot of salted cold water.
- Bring to a boil and cook for 8–10 minutes, until just tender.
- Drain and let steam dry for a minute or two.
- Fry the bacon & potatoes
- In a large pan, fry chopped bacon until crispy. Remove and set aside.
- Add oil or butter to the same pan.
- Fry the boiled potatoes until golden and crispy (about 10 minutes).
- Add onion, paprika, salt & pepper in the last 2 minutes of cooking. Stir bacon back in.
- Scramble the eggs
- Whisk eggs with a pinch of salt.
- Cook over low heat in butter, stirring gently until just set and creamy.
- Warm the tortillas
- Heat in a dry pan, oven or microwave until soft and flexible.
- Assemble the tacos
- Fill each tortilla with the potato-bacon mix, scrambled eggs, a sprinkle of cheese, and a small dollop of sour cream.
- Finish with a light scatter of finely chopped coriander.
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