Sam's Taco Recipe

warm tortillas

Wrap the 2 tortillas in a slightly damp paper towel and microwave for 20–30 seconds or warm one at a time in a dry skillet over medium heat 20–30 seconds per side until pliable. Keep wrapped to stay warm until assembly.

Heat a 10–12 inch skillet over medium-high heat. Add 1 tablespoon butter or oil and let it melt and shimmer.

Add the 1 cup shredded hash browns in an even layer. Press lightly with a spatula. Cook undisturbed 3–4 minutes until the bottom is golden brown and crisp.

Flip or stir the hash browns and cook another 3–4 minutes until cooked through and crisp to your liking. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Transfer to a plate and keep warm.

While hash browns cook (or in a second pan), cook 2 bacon slices: place in a cold skillet, turn heat to medium, and cook 3–6 minutes per side until crisp to your preference. Drain on paper towels and keep warm. When cool enough to handle, break or slice into bite-size pieces.

In a small bowl, whisk 2 eggs with 2 teaspoons milk (optional), 1/4 teaspoon salt, and 1/8 teaspoon pepper until blended and slightly frothy.

Wipe the skillet used for hash browns or bacon clean, place over medium-low heat, and add 1 teaspoon butter or oil. Pour in the egg mixture and let sit 10–15 seconds until edges begin to set.

Using a spatula, gently push eggs from the edges toward the center, forming soft curds. Continue folding and occasionally stirring until eggs are just set but still moist — about 1–2 minutes. Remove from heat slightly before desired doneness as they will continue to cook.

Lay the warmed tortillas flat. Divide the cooked hash browns evenly between the two tortillas, placing them in the center of each.

Top the hash browns with the scrambled eggs, dividing equally.

Scatter the crumbled or sliced bacon over the eggs on each tortilla.

Sprinkle about 1/4 cup (half of the shredded cheddar) over each taco, or divide the 1/2 cup between both so cheese is distributed on top of eggs and bacon. If you prefer melted cheese, briefly place assembled tacos under a broiler for 30–60 seconds or return to a hot skillet and cover until cheese softens (watch closely).

Serve each taco with salsa spooned on top or on the side for dipping. Garnish with chopped cilantro and hot sauce if using.