What’s better than breakfast? Tacos.
Especially when you have tacos for breakfast. Or at least taco flavours.
These Potato Slices were inspired by the Taco Fiesta Potato Crisps by Oh She Glows. I just love potatoes.
I was going to make these for guests, but when I realized we were low on breakfast food, I thought they would pair perfectly with simple scrambled eggs.
This recipe is also a great appetizer. It can be done in under 1 hour and it’s simply delicious.
I started off by preparing the potatoes and made the vegan sour cream and taco meat while they were cooking. It’s better to get all of your ingredients ready to make the assembly easy.
Let me know if you’ve tried this recipe before. What do you think?
Potato Slices
Ingredients:
- 2 russet potatoes, unpeeled, washed and cut into thin round slices.
- 1 tbsp olive oil
- Salt & pepper to taste
- 2 green onions (green only, sliced)
- Salsa
Directions:
- Set oven at 425F and line baking sheet with parchment paper. Place potatoes on baking sheet and drizzle with oil (use your hands to mix them around to make sure they are well covered in oil). Add salt & pepper.
- Roast potatoes for 30-35 min flipping them halfway through.
While the potatoes are cooking you can go ahead and make the sour cream and taco meat.
Vegan Sour Cream
Ingredients:
- 1 cup of soaked cashews (soaked in warm water for 6-8 hours)
- 2 tsp lime juice
- 1 tsp apple cider vinegar
Directions:
- Blend all ingredients and set aside in a little bowl.
Taco Meat
Ingredients:
- 1 cup of walnuts (I used a mix of walnuts and almonds)
- 1 tbsp olive oil
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp sea salt
- Pinch of cayenne pepper
Directions:
- Blend all ingredients and set aside in a little bowl.
Once the potatoes are ready, let them cool for 5 minutes and assemble.
Assemble
- Cover the potato slices with 1 tsp taco meat, 1 tsp sour cream, 1 tsp of salsa and a few green onions.
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