Recipes: Chimichurri potato breakfast tacos and fully-loaded potato nachos

WAUSAU, Wis. (WSAW) - This year, resolve to skip the fad diets and focus on real nutrition. Discover the healthy potato and the nutrition packed inside. With just 110 calories and no fat in a medium-size potato, spuds are a nutritious and flavorful way to start the New Year. These delicious, versatile breakfast tacos pack a lot of flavor and balanced nutrition into an easy-to-prepare dish. Enjoy for breakfast, lunch or “brinner.” Who doesn’t love breakfast for dinner?

Chimichurri Potato Breakfast Tacos

Ingredients:

• 1 lb. petite potatoes
• salt & pepper to taste
• 4 large eggs
• 8 corn tortillas 6″ size
• 1 1/2 cup fresh spinach
• 1 ounce cojita or goat cheese crumbles

Basic chimichurri sauce:

• 1/3 cup olive oil
• 2 Tbsp. red wine vinegar
• 1/2 cup Fresh parsley packed
• 3 Tbsp. fresh oregano
• 4 cloves garlic
• 2 Tbsp. red onion finely minced
• 1 tsp. red chili flakes
• 1/4 tsp. coarse sea salt

Instructions:

• Preheat the oven to 400°F.
• While oven is heating, wash and dry potatoes, then chop into 1/4″ cubes. Spread in a single layer on a nonstick or prepared baking sheet. Season with salt and pepper to taste.
• Roast 10-12 minutes, then flip. Allow to roast another 10-12 minutes until the potatoes are browned and crispy. If desired, switch oven settings to broil for the last 3-4 minutes of roasting.
• Meanwhile, gently whisk together the eggs and scramble in a non-stick or cast iron skillet until cooked to your preference. If desired, heat tortillas in the warm skillet before building the tacos.
• To build the tacos: add the fresh spinach, then layer the scrambled eggs and roasted potatoes on top. Drizzle 1/2 tablespoon of chimichurri sauce over the top of each taco, then sprinkle with cheese. One serving equals two tacos and one tablespoon of chimichurri sauce.
• Serve immediately.

Fully-loaded Nacho Potatoes

Ingredients:

• 1 ½ lbs Dynamic Duo Little Potatoes
• 4 Tbsp olive oil
• ¼ tsp salt
• ¼ tsp pepper
• 2 cups Habanero cheddar finely grated
• 1 Jalapeno pepper cut in half lengthwise (to make less spicy, remove the seeds)
• ½ cup black olives thinly sliced
• 1 tomato finely diced
• ½ cup red onion finely diced
• 1 avocado diced
• 1 lime
• 2 Tbsp cilantro chopped (optional)
• 1 cup sour cream

Instructions:

• Preheat oven to 400°F.
• Boil Little Potatoes in lightly salted water for 15 to 20 minutes until tender. Drain and let cool slightly.
• Using a flat bottom measuring cup or other utensil, gently smash potatoes to flatten slightly.
• Place on a parchment-lined baking sheet, drizzle with half olive oil and salt and pepper.
• Bake for 10 minutes, carefully flip each potato and season again with olive oil, salt and pepper.
• Bake an additional 10 minutes.
• Remove from oven and generously layer with toppings, starting with the cheese.
• Bake for ten minutes, then broil for three minutes.
• Place parchment on serving board. Squeeze lime juice on all the potatoes. Garnish with avocado, chopped cilantro (if desired) and a side of sour cream.

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