Ingredients:

  • 2 cups diced Yukon Gold potatoes
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 lb lean turkey sausage
  • 6 large eggs
  • 1/4 cup shredded sharp cheddar cheese
  • 2 tbsp skim milk
  • 8 small corn tortillas
  • 1/2 cup diced white onion
  • 1/4 cup fresh cilantro, chopped
  • 1 medium avocado, sliced
  • Salsa fresca

Instructions:

  1. Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Add diced potatoes and sauté for 8–10 minutes until golden-brown and crisp. Stir in smoked paprika, garlic powder, and salt, then move potatoes to the outer edge of the pan.
  2. Add lean turkey sausage to the center of the pan and cook until browned and crumbled (about 5–7 minutes).
  3. Lower heat to medium. Pour in whisked eggs and skim milk. Gently fold the mixture, incorporating the potatoes and meat, until eggs are soft-curded. Fold in shredded cheese until just melted.
  4. Toast each tortilla for 30 seconds per side over a gas burner or in a dry pan until lightly charred and pliable.
  5. Assemble tacos by filling tortillas with the egg and potato mixture and topping with diced onion, fresh cilantro, sliced avocado, and salsa fresca.