Breakfast Tacos with Zucchini Potato Hash

 

Another Monday, another whirlwind weekend coming to a close!

As I told you guys last week, we spent this past weekend celebrating so many different things— Mother’s Day (of course), but also my husband’s birthday AND graduation from law school! We were so lucky to have both my husband’s parents and my parents in town for the festivities, and it was such a wonderful (and busy) weekend basking in all the happiness that surrounded us.

 

 

It’s moments like these where I really get to take a step back and reflect on all the changes that have happened in our lives since we moved to Durham for the beginning of law school just three years ago…

We moved from the DC area to a brand new city— much different from anywhere we’d lived before— and fell in love with Durham and all its quirks.

We met some of the most incredible friends; friends that I know will be in our lives for years to come.

We finally tied the knot, almost 10 years since we dated dating, and welcomed our adorable fur-baby into our home.

My husband graduated from law school, which is a huge accomplishment in itself, but not before pouring his heart and soul into his studies for the past three years.

I’ve cycled through sixty crazy little 1st graders, teaching them to read, lifting them up in their times of need, and doing my best to teach them to move forward with independence and respect.

And now we’re about to embark on a summer of travel (and studying for poor Nate, that pesky bar exam!), followed by another adventure in our new (and old) home of Washington DC. It’s pretty amazing how life comes full circle like that!

 

 

At the graduation ceremony, Duke was gracious enough to bring Loretta Lynch in as the commencement speaker, and I thought she did an incredible job congratulating the new attorneys, while pointing them towards the future with the challenge of making their mark during this eventful time in America.

Of course, I’m always thinking about the future— I’m a ferocious planner who always knows the next step, thinking sometimes 3 steps ahead, and knowing what my plan is to get there. But for the first time in a long time, I’m not sure what the future brings for me, or for us.

You see, we’ve always had a planned time limit in the places we’ve moved— 5 years in Pittsburgh for my undergrad and masters degree, 2 years in DC to teach before law school began, 3 years in Durham for law school— but now, there is no limit in our future. At first, I wanted a schedule, I wanted to know the plan, every detail, but now, strangely enough, I’m just excited about the unknown. I’m excited to see where this new life leads us. Where we’ll make our mark in this important time.

Accepting the unknown is not an easy task; honestly it’s something I would have had a much harder time with three years ago, but I’m realizing how much I’ve evolved and grown during these three years in Durham and how ready I am to take this future on!

Ok, sorry for all that heavier stuff, now let’s eat TACOS! Simple, comforting breakfast tacos (that I honestly eat more often for dinner than breakfast!) You guys will absolutely love the combination of the crunchy potato, tender zucchini, and creamy scrambled egg, all wrapped up in a warm corn tortilla!

Have a beautiful Monday everyone!

 

Breakfast Tacos with Zucchini Potato Hash

Serves 5-6 tacos
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Gluten Free, Vegetarian
Meal type Breakfast

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 Small potatoes (any kind will work), chopped into 1/2'' cubes
  • 1/2 large zucchini, chopped about the same size as potatoes
  • 1/2 small red onion, roughly diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 5-6 eggs
  • 5-6 small corn tortillas
  • toppings: salsa, cilantro, avocado, etc

Directions

for the zucchini potato hash
Step 1
Preheat the oven to 400 degrees.

Cube potatoes into 1/2'' pieces and toss in 1/2 tbsp olive oil and spices. Spread over a baking sheet and bake for 10 minutes. While potatoes are baking, chop zucchini into similar size pieces as potato and roughly chop red onion and 1/2'' chunks. Toss in the same bowl the potatoes were in, just add in a little more olive oil. After potatoes have cooked for 10 minutes, add the zucchini and onion mixture onto the same tray and continue baking for 20 minutes minutes.
Step 2
At this point, it's time to start charring your tortillas. Heat a small nonstick pan up over high heat, then add in tortilla. Let the tortilla char for 1-2 minutes, then flip and char the other side. Repeat for remaining tortillas.
Step 3
Cook your eggs (or tofu, if vegan) as desired. I tried both fried and scrambled eggs, and they both turned out fantastic!
for the breakfast tacos
Step 4
Time to make your tacos! I begin by placing my tortillas on a platter or individual plates. I add large scoop of the zucchini potato hash, followed by an egg, some salsa, and fresh cilantro. Dig in!

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

10 Comments

    • So sorry, that’s a typo in my recipe that I can’t seem to get rid of! I didn’t use avocado crema for this specific recipe, but you definitely can if you’d like! I just mash up a half an avocado with lime juice, cumin, salt, and pepper 🙂

    • It’s such an exciting time! Thanks girl! You will totally love them Rachel 🙂

  1. I feel like we are in similar places! The future is kind of scary, especially when you are so used to the schedule and foreseeable future that school brings. But also definitely exciting. I know that you will continue to do and make great things, and I am excited to watch all of that happen! These look crazy amazing. I never make tacos even though they are one of my fave foods. I think I need to start! xo

    • That’s SO true. And I am typically such a schedule-oriented person, so it feels weird (and a little uncomfortable) moving into so much unknown. But, at the same time, I couldn’t be more excited!!

  2. Your story is so similar to mine! My husband and I waited 9 years to get married and we just moved to a new city and adopted a pup. His birthday was also this past week (May 9th) but he graduated several years ago so not exactly the same. 🙂

    These tacos look delicious! I don’t know what it is but I love potatoes in my breakfast tacos. So good!

    • Wow, our stories really are so similar!! And our husband’s birthdays are only a day apart (his is May 8)! Too funny! And YES, potatoes in my tacos are one of my favorite things too 🙂

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