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[0 - 4] today I'm going to show you three recipes for  super craveable breakfast tacos that anyone  

[4 - 10] can make in 15 minutes before they need to get  to work. The first one is going to be a hash  

[10 - 15] brown Taco. To get started I'll grab a medium  sized Russet potato and if you're wondering no  

[15 - 20] Yukon Golds wouldn't be a good sub here they're  too wet and they won't get crisp now once this  

[20 - 25] rusted is peeled I'll grab my box grater and  Shred the potato down on the largest hold sites  

[25 - 31] one medium to large russet should make enough  hash browns for two huge or four medium-sized  

[31 - 36] tacos and once it's grated I'll need to get rid  of all this excessive potato juice that'll stop  

[36 - 40] crispiness from happening so over at the sink I'll  just squeeze these potato shreds until I've gotten  

[40 - 45] most of that water out. There we go now I'll head  over to the stove and drop a non-stick pan over  

[45 - 50] medium high heat. I'm using a 12 incher here  because more surface area means the potatoes  

[50 - 55] will crisp up faster but also it will allow us  to cook the hash browns alongside some fried  

[55 - 59] eggs I'll also grab a second pan here and throw  that over low heat this is going to act as my  

[59 - 65] Comal or The Griddle that I'll use to heat up my  tortilla in just a second once this first pan is  

[65 - 69] hot I'll add in a slightly above average amount of  olive oil then I'll drop in my squeezed potatoes  

[69 - 74] I'll add in a strong pinch of salt and then a  bunch of black pepper from there I'll come back  

[74 - 78] and spread that out in the pan and then use my  spatula to press the potatoes into the pan this  

[78 - 83] will ensure maximum Browning now I'll just crisp  these up for about eight to ten minutes but I'll  

[83 - 88] check back in three to four with that little bit  of downtime I'm gonna prep the rest of my taco  

[88 - 93] filling for that I'll need some cheese for this  Taco I'm using the best melting cheese known to  

[93 - 99] tacos and quesadillas actually Chihuahua cheese  it tastes kind of like aged mozzarella but it's  

[99 - 104] a little bit gooier and really glues things  together for four very full tacos I'll need  

[104 - 108] about a Cup's worth of this cheese grated on the  largest hold sides of my box grater back over at  

[108 - 113] the stove my hash browns have taken on some nice  color on the first side so I'll give them a flip  

[113 - 117] and then I'll fry them on the back side for two  or three minutes and once they've taken on some  

[117 - 123] color on that side I'll break them up and then fry  them for a minute or two break them apart fry them  

[123 - 127] for another minute or two and I'll repeat this for  about eight to ten minutes until the potatoes are  

[127 - 132] browned crisped up and cooked all the way through  and once these potatoes are Looking hash browned  

[132 - 137] I'm gonna scoot them to the back of my non-stick  pan then sneak a little more oil up front then  

[137 - 142] drop in an egg I'll hit that with a generous  pinch of salt and then I'll give it a hard fry  

[142 - 147] to get a crispy Brown edge around the Bottom now  while that sizzles I'll drop a white corn tortilla  

[147 - 151] into the pan that's rolling over low heat on the  other side of my stove I'll mention that there's  

[151 - 157] nothing authentic about these tacos so if you  prefer the wonderful soft fluffy sweetness of  

[157 - 163] a flour tortilla please use those instead it was  a close call for me personally but I opted for  

[163 - 168] the corn so that Lauren could eat them because  she's gluten free oh yeah now once this tortilla  

[168 - 174] is heated on the first side I'll flip it over then  add a few pinches of my chihuahua melting cheese  

[174 - 179] and then pop on a lid to help it melt melt the  cheese on the inside of a taco is going to make  

[179 - 185] this thing quesadilla-esque which is as sick as  it sounds you'll see in a second over at my hash  

[185 - 190] browns you can see that my singular egg here is  bubbly and fried around the edges so I'll flip  

[190 - 194] it over and then fry it hard on the back side for  another one to two minutes the texture that I'm  

[194 - 199] looking for with the yolk here is gelled around  the outside and just barely runny in the middle  

[199 - 204] that way the yolk will help sauce the taco and  once my potatoes are all crisped up and my egg is  

[204 - 209] perfectly fried I'm gonna build this thing first  thing down is my cheesy quesadilla style tortilla  

[210 - 215] then I'll scoop out about 1 4 of the hash browns  that we just made next my fried egg goes down  

[215 - 222] then some pre-made pico de gallo but fry you're  a chef you should just make it yourself no it's a  

[222 - 227] Wednesday morning and I need to get back to work  recording the voiceover for this video it is it  

[227 - 233] the best tasting pico de gallo in the world no but  does it make this Taco taste delicious and fresh  

[233 - 238] yes behind the Pico I'll drop on some sort of hot  sauce or taco sauce to bring some moisture acidity  

[238 - 243] and heat then I'll add a strong pinch of chopped  cilantro to make it taste fresh and that's not  

[243 - 251] just any breakfast taco you guys it's quesadilla  inspired let's have a taste that Pico makes this  

[251 - 257] Taco so fresh it kind of lightens up the heaviness  from the potato the cheese and the fried egg the  

[257 - 261] combination of those three things by the way makes  it taste kind of like a diner breakfast which is  

[261 - 267] so sick and the crispy potato in here kind of  reminds me of a breakfast burrito the one with  

[267 - 274] tater tots that I did a few weeks ago overall it's  a 9.2 out of 10. now I've got two more breakfast  

[274 - 279] tacos to show you guys the second one is possibly  the best taco I've had in the last year but first  

[279 - 285] we're gonna make a bean and bacon breakfast taco  to get started I'll grab four slices of thick cut  

[285 - 290] bacon and when I say thick I mean slices that are  about one ounce a piece if your bacon is skinnier  

[290 - 295] use eight slices instead of four to cut these  I'll just slice them in half and then turn that  

[295 - 300] 90 degrees and cut into chunky square-ish pieces  once it's cut up I'll move it over to a medium  

[300 - 306] high heat pan without oil because bacon brings  its own and then I'll top it with a lid this  

[306 - 311] is a little restaurant trick for rendering bacon  faster having a lid on it dramatically raises the  

[311 - 315] temperature around the bacon and really speeds up  the process of melting out the fat and after three  

[315 - 321] to five minutes of sauteing under a lid this bacon  is mostly rendered and is now starting to fry in  

[321 - 326] its own fat so I'll give it a stir and continue to  crisp it up for another two to three minutes and  

[326 - 332] after eight to nine minutes in total this bacon is  a deep reddish brown and it's super crispy so I'll  

[332 - 336] move this over to a plate and drain it on a paper  towel next I'm going to heat up one of my favorite  

[336 - 341] time saving Pantry items of all time to bring some  delicious creaminess to this Taco but first I'm  

[341 - 346] going to drop this non-stick pan back on the stove  over medium heat and thank the people who make it  

[346 - 352] made in for sponsoring this video if you haven't  heard of a maiden designs professional quality  

[352 - 356] products for the home cook but their products  are also used in multiple three Michelin starred  

[356 - 361] kitchens and my kitchen for the last year a lot  of you guys know by now that I really like my  

[361 - 366] non-stick pans because I'm a sucker for something  that's easy to clean and performs day in and day  

[366 - 372] out and in my opinion truly maiden's performance  non-stick collection is a prime example of what  

[372 - 377] non-stick cookware should be it's oven safe up  to 500 F the non-stick surface is double cured  

[377 - 381] and so far these pans have held up really well  to the intense daily wear and tear that I put  

[381 - 386] them through on this channel the pans themselves  use the same five ply design of maiden's stainless  

[386 - 391] line that I'm also a huge fan of so you know  you're getting a nice high quality hand with  

[391 - 397] even Heating and a non-stick coating which I'm  told past 100 of third parties health safety  

[397 - 403] and non-toxic tests in both the U.S and Europe I  actually use it made in products every single day  

[403 - 408] and I really enjoy cooking with them so to make  a cookware upgrade or just buy a few pieces that  

[408 - 413] you really love use the link in my description  and you'll save 10 off your first order over a  

[413 - 419] hundred bucks so that time saving Pantry item  that I mentioned is a can of refried beans you  

[419 - 423] guys know what I'm talking about they're delicious  they're creamy and they're available I like these  

[423 - 428] at siete brand beans personally because they're  not full of hydrogenated fat or other junk and  

[428 - 433] they taste very close to what I would make myself  whatever brand you decide to use you probably want  

[433 - 439] to doctor them up to do that I'll grab a can and  plop them into a bowl then I'll throw that into  

[439 - 444] the microwave under a damp paper towel and nuke it  for two minutes Steam and beans baby once they're  

[444 - 448] hot I'll add in the juice of half of a lime a  strong pinch of cumin a little garlic powder a  

[448 - 453] little onion powder some red chill really Flakes  a strong pinch of salt and then a little bit of  

[453 - 457] cracked black pepper I'll give that a quick stir  and it's looking a little pasty so I'll come back  

[457 - 463] and add like maybe a half cups worth of water I'll  stir that in until it's creamy and then I'll give  

[463 - 469] it a taste oh yeah these beans are zippy a little  bit spiced and way more well seasoned than they  

[469 - 474] were straight out of the can they're gonna make  this breakfast taco taste like a burrito which I  

[474 - 480] think is really cool now once I've got hot beans  and rendered bacon I'm gonna drop a tortilla in My  

[480 - 485] Pan and then fry my egg for this Taco I'm gonna  cook the egg exactly the same as I did for taco  

[485 - 490] one and after three to four minutes I've got a  crispy browned egg with a runny yolk so it's time  

[490 - 496] to build my taco I'll drop my floppy hot tortilla  then I'll smear on some of my doctored up beans  

[496 - 501] again don't be afraid to use canned they taste  good no one gets an award for the most work done  

[501 - 507] on a weekday breakfast next I'll drop one fourth  of my rendered crispy bacon then my crispy fried  

[507 - 513] egg I'll top that with another Banger of a pantry  ingredient chili crisp it's spicy crunchy a little  

[513 - 518] bit tart and usually has some sort of numbing  Szechuan Vibe going on sub Sriracha if you don't  

[518 - 523] got no chili crisp next I'll add on some crumbly  light queso fresco to bring some cheesiness then  

[523 - 528] some chopped fresh cilantro and then finally some  pickled red onions I tend to keep these in my  

[528 - 533] fridge about 50 of the time because they're super  easy to make and very versatile and if you want to  

[533 - 537] make them I'll link to a video down below where  I show the entire simple process from start to  

[537 - 542] finish but if you don't have pickled Reds on hand  I would say Sub in pickled jalapenos to bring some  

[542 - 547] acidity as well as some additional heat and that  is a rich but not heavy bean and bacon breakfast  

[547 - 554] taco those beans are so creamy and they kind of  contrast that crispy salty bacon really well they  

[554 - 559] team up and make something super rich and unctuous  but it's not so heavy that you're gonna have to  

[559 - 563] take a nap at like 11 30 a.m there's plenty of  acidity here to balance that richness to it the  

[563 - 568] pickled red onions they're crispy they're sweet  they're tart and they really tie the whole thing  

[568 - 575] together don't skimp on those I'd say overall  this is like a pretty banging taco 8.8 out of 10.  

[576 - 584] 8.9 very good okay last taco probably my favorite  of the entire year the chorizo Taco to make it  

[584 - 589] I'll grab one stick of Mexican chorizo you'll  want the stuff that looks like red meat paste  

[589 - 595] in a tube I've got no idea what's actually in  there but I know that I like it a lot over at  

[595 - 600] the stove into a medium heat nonstick pan I'll  squeeze in just over half of this tube for about  

[600 - 606] five ounces 135 grams next I'll stir to get that  spread out in the pan then I'll fry it to render  

[606 - 611] out any excessive fat and to Brown it off that'll  take three to four minutes every 30 seconds or so  

[611 - 615] I'll crumble it with my spatula to make sure  that the texture is being crumbled down that  

[615 - 620] helps the sausage unify with the eggs that we're  dropping in later on and you'll see why that's a  

[620 - 624] good thing in just a second okay I'm gonna  let this fry for another minute or two and  

[624 - 630] then quickly step away to make something that is  guacamole like abuela's look away this is going  

[630 - 635] to be quick and dirty into a bowl I'll squeeze two  very ripe avocados oh make sure to get that little  

[635 - 641] butthole thing out of there yuck then I'll squeeze  in one whole lime a pinch of garlic powder a pinch  

[641 - 646] of onion powder some chili flakes to replace the  jalapenos you know they're kind of similar then  

[646 - 651] a strong pinch of salt and then I'll just Mash  that a little bit to mix things together but I'll  

[651 - 656] keep it kind of chunky and that's weekday morning  guacamole it's got some fresh lime flavor it's a  

[656 - 661] little bit garlicky it only takes like one minute  and it's close enough back over at the stove my  

[661 - 666] chorizo is all browned up and rented out so it's  time for eggs I'll just crack four of those into  

[666 - 670] a little dish whip them up with my coffee frother  and then I'll add them into the pan alongside the  

[670 - 676] chorizo I'll scramble everything together here  for a minute or two while crumbling down both  

[676 - 682] the eggs and the chorizo the final result should  be a homogeneous mix of lightly scrambled eggs and  

[682 - 688] fatty spicy orange sausage it should be chorizo  egg as in one word a unified thing now once the  

[688 - 693] eggs are cooked through and everything's brought  together in the pan here it's time to build this  

[693 - 698] Taco for that onto a fresh and floppy tortilla  I'll drop a spoonful of my guac in in quotes  

[698 - 704] I'll spread that around then I'll drop on a fourth  of my chorizo eggs on top of that I'll squeeze a  

[704 - 710] tablespoon or two of bright fresh salsa I'm using  some homemade tomatillo salsa like the pickled red  

[710 - 714] onions I generally keep this in my fridge because  it's easy and lasts a long time to make it I just  

[714 - 719] combine tomatillos onions garlic and poblanos  with some water in a little saucepan simmered  

[719 - 724] until tender then pureed with salt and cilantro  full recipe is on my website and I'll link to that  

[724 - 730] down below behind the fresh green salsa I'll add  on some crumbly queso fresco and then some fresh  

[730 - 735] cilantro and there we go chorizo and egg is a  classic combination for a reason you guys it's  

[735 - 741] Savory it's Porky it's spicy and the eggs temper  the intensity of that sausage perfectly this has  

[741 - 746] everything that you could want in a breakfast  it's got a little meat it's got a little sauce a  

[746 - 752] little acid it's creamy and it's not too heavy the  chorizo really freaking hits man oh my God it's  

[752 - 760] salty Savory and it's kind of a little something  that's hard to describe chorizo is a weird food  

[760 - 768] but it's one of my favorites score for this taco  9.6 I want to go higher I feel emotionally quite  

[768 - 773] attached to this Taco but if you go higher than  a 9.6 there's nowhere to go baby you've basically  

[773 - 778] maxed it out and I want to believe that a  breakfast taco could get better than this although  

[778 - 783] looking at it I don't know so that's three very  easy to eat cute breakfast tacos that literally  

[783 - 788] anyone can make in 15 minutes before work and  if you're looking for some more tasty chefed  

[788 - 795] up recipes to get you through the work week please  check out this video next now let's eat this thing