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overhead shot of the plated chicken fried chicken breakfast taco, green sauce, potato and egg
Marissa Bolden

Country Fried Steak Breakfast Tacos

Fluffy flour tortillas filled with crispy golden-brown country fried steak, buttery scrambled eggs, and crispy potatoes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 6 flour tortillas
  • Chicken fried steak cut into strips
  • 4 eggs lightly whisked
  • 1 tsp seasoning salt
  • 1 tsp black pepper
  • 1/4 c canola oil
  • 1 large russet potato diced
  • 1 jalapeno diced
  • 1/2 yellow onion diced
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp seasoning salt

Method
 

  1. Prepare the chicken fried steak (freshly cooked or reheated). Once hot, let it rest while preparing other ingredients.
  2. For the country potatoes, heat oil in a hot cast iron skillet. Add diced potatoes, toss in the oil, and cover for ten minutes to steam.
  3. Remove the lid and cook until some moisture has reduced.
  4. Once the potatoes start to crisp, add diced jalapeno and onion.
  5. Season with seasoning salt, garlic powder, and black pepper.
  6. Scramble eggs with seasoning salt and pepper.
  7. When the potatoes are cooked, reduce the heat and scramble the eggs until fully cooked.
  8. If there's enough space in the skillet, move the eggs to the side and heat tortillas until they puff in the middle.
  9. To assemble the tacos, place slices of chicken fried steak in each tortilla, followed by eggs and potatoes. Top with your favorite sauce.