Potato Green Chile Tacos

Crispy potatoes, gooey cheese, and spicy green chile nestle together in warm tortillas to make these easy Potato Green Chile Tacos.

Best Breakfast Potatoes

Roasted to perfect crispy edges with fluffy centers and plenty of seasoning, breakfast potatoes are key players in many of our favorite breakfast recipes. I almost always have these on hand in the fridge for easy prep.

However, you don’t need to cook up any special kind of potatoes for these tacos. I’ve found that pretty much any leftover roasted or fried potatoes will work beautifully here.

Chopped up roasted red potato wedges, cheesy roasted potatoes, or bacon and cheese potatoes would all be great in these tacos. You can peel potatoes or leave them with the skins on for these tacos.

We already know how amazing the taste of green chile is when paired with potatoes. (See the best ever green chile stew for proof of that.) So when I thought about making tacos specifically to highlight that combo? Yes, please.

While you can absolutely roast, peel, and chop up fresh green chile (and yes, I do this anytime I can get my hands on Anaheim green chile), we keep 505 brand green chile on hand at all times. We go through a LOT of green chile and keep many jars of it on hand at all times.

Potato Green Chile Tacos

You’ll need the following ingredients to make this recipe:

• red potatoes
• olive oil
• salt, pepper, and garlic powder
• smoked paprika, cumin, and chili powder
• flour tortillas
• cheddar cheese
• roasted green chile (this is our favorite green chile!)
• cilantro
• sour cream and/or salsa, for serving

You’ll notice that there are a good many seasonings in this recipe. That’s because potatoes do not have a lot of flavor on their own. The seasonings keep it interesting. If you aren’t inclined to use all of these seasonings, 2 tablespoons of taco seasoning is an acceptable substitute for them all.

To make these potato tacos, warm the tortillas when the potatoes are almost done roasting. If you have a gas stove, the stovetop flame can be used to lightly char each tortilla, otherwise, you can simply warm them in another pan. Wrap the warmed tortillas with a clean tea towel until ready to use.

In a large non-stick skillet, over medium heat, combine the potatoes, green chile, and cheese. Lightly stir to melt the cheese. The melted cheese will assist in holding the tacos together.

Divide the potato mixture between the warm tortillas and fold. Sprinkle each taco with cilantro and serve warm with sour cream, or salsa if desired. A squeeze of juice from lime wedges is also great with these.

There’s no end to the ways you can change up these potato green chile tacos for any occasion. Leftover grilled chicken on hand? Dice it up small and you can make chicken breakfast tacos.

Lucky enough to have leftover carnitas, country ribs, or pulled pork? Pork breakfast tacos and pulled pork tacos are some of our favorites. And, a bit of leftover steak with mushrooms makes for an awesome steak breakfast taco too.

Potatoes for Breakfast

Have you tried a hashbrown bowl? I first tasted one at a restaurant in Phoenix and since then, they’ve become some of my favorite breakfasts.

Crispy browned hash browns and crisp-tender asparagus with plenty of bacon and a fried egg on top. It’s basically my idea of breakfast heaven, followed closely by these crispy hash brown waffle.

Potato Green Chile Tacos

5 from 1 vote

Crispy potatoes, gooey cheese, and spicy green chile nestle together in warm tortillas in these easy Potato Green Chile Tacos.

Pin Print Review

Prep Time: 10 minutes mins

Cook Time: 1 hour hr

Servings: 4

Cook ModePrevent your screen from going dark

Ingredients 

• ▢ 6 medium size red potatoes washed and diced into ½-inch pieces, about 6 cups worth
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ ½ teaspoon granulated garlic or garlic powder
• ▢ ½ teaspoon smoked paprika
• ▢ ½ teaspoon chili powder optional
• ▢ ½ teaspoon cumin powder
• ▢ 8 6-inch flour tortillas
• ▢ 2 cups shredded cheddar cheese or Mexican shredded cheese blend
• ▢ 1 cup roasted and chopped green chile
• ▢ 2 tablespoons fresh cilantro chopped
• ▢ sour cream OPTIONAL
• ▢ salsa OPTIONAL

Instructions

Potato Roasting Instructions

• Preheat oven to 400°F. Place the sliced potatoes on a large rimmed baking sheet and drizzle with oil. Sprinkle generously with all of the spices. Toss with your hands to thoroughly coat.
• Roast for 20 minutes, until tender and lightly browned on the edges. Remove from the oven and stir or flip the potatoes over with a thin spatula. Roast an additional 10-20 minutes until deep golden brown.

Taco Instructions

• When the potatoes are almost done roasting, warm the tortillas either in the oven or microwave. If you have a gas stove, the stovetop flame can be used to lightly char each tortilla. Place the warmed tortillas in a clean tea towel until ready to use.
• In a large non-stick skillet, over medium heat, combine the potatoes, green chile, and cheese. Lightly stir to melt the cheese – as the melted cheese will assist in holding the tacos together.
• Divide the potato mixture between the warm tortillas. Sprinkle each taco with cilantro and serve warm with sour cream and/or salsa if desired.

Nutrition

Calories: 569kcal · Carbohydrates: 52g · Protein: 20g · Fat: 31g · Saturated Fat: 14g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 10g · Cholesterol: 57mg · Sodium: 1543mg · Potassium: 651mg · Fiber: 5g · Sugar: 5g · Vitamin A: 788IU · Vitamin C: 14mg · Calcium: 503mg · Iron: 3mg

Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!