Breakfast: Potato Breakfast Tacos

Recipe by amkmo3 You can make this ahead. Either wrap the tacos the night before or reheat with tortillas the next morning. Taco sauce is good on them too!

Ingredients

1/4 cup vegetable oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
5 potatoes, peeled and shredded
1 (12 ounce) can lite luncheon meat (such as Spam®), diced
1/2 (15 ounce) can tomato sauce
8 (8 inch) flour tortillas, or more if needed
salt and ground black pepper to taste

Instructions

Heat oil in a large skillet over medium heat. Add garlic powder, onion powder, chili powder, ground cumin, and red pepper flakes; stir until mixed. Add potatoes; cook and stir until softened, about 12 minutes.
Stir luncheon meat into the potato mixture; cook and stir until lightly browned, about 5 minutes. Stir in tomato sauce. Remove from heat.
Heat tortillas in a toaster oven or conventional oven on warm setting until warmed, about 2 minutes.
Place large spoonfuls of the potato mixture into warmed tortillas; season with salt and pepper.

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