Skip to main content

Boiled Potato and Egg Taco

Weekdays for all working families are busy.  Especially the mornings.  Long ago are the days of home cooked breakfast before going to school/work.  Moms/Dads don't have time for that.  Haven't had time for generations for that.  My parents didn't cook breakfast each morning, I don't cook breakfast so the kid can have a hardy start to his morning, and if the kid was old enough to be on his own (and yes, I am old enough for him to have been on his own by now), he would not have time to have a soul filling breakfast each morning either.  It is the way things are.  Today we eat yogurt and toast and call it a day.  If you are lucky it is yogurt and an egg.  Tonight, Boiled Potato and Egg tacos were developed because 1) there was no yogurt, 2) dinner that was made for tonight is melding its flavors and will be eaten tomorrow, and 3) there was just no time (or energy) for real tacos.

Normally potatoes for P&E tacos are cooked in bacon grease till they are nice and soft.  Then they are drained on towels and repan fried in their soaked up grease until they are slightly crunchy.  Eggs are added and bam, P&E tacos. 

Boiled P&E tacos are slightly different.  Inch sized pieces of potato were quickly boiled to desired softness in the microwave and then toweled dried. During this,a cast iron skillet was warmed and bacon grease was melted.  Once melted, the towel dried potatoes were added for a quick fry and scrambled eggs finished up the dish.  The whole thing took less than five minutes.  Amazing.

Scaled for Likability: Good
If in a pinch on another busy weekday morning, Boiled Potato and Egg tacos would be made again.  However, on the weekends, I would still take the time to gently fry the eggs in bacon grease and not boil them.  Something about love and cooking and better tasting food.  But for the weekdays, bam.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap.  Every year I wish and wish for cold weather so this table can eat soups without melting.  Well this year winter came and came with a vengeance.  Two days below freezing with no water, no power, no internet/cell service.  It's the dark ages.  If you need more info just search for Texas Grid Failure 2021 .  Yes, this tragic affair has its own wiki page.  Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing?  Well, they don't.  And with 17℉ temps, this tables fridge contents froze.  What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies.  I did not want the veggies floa