Neighbor And Tex-Mex Guru Libby Parsons Shares Her Drool-Worthy Breakfast Taco Recipe

Libby Parsons, right, and her taco compadre, Natalie, at Sycamore. Photo courtesy Libby

For months, neighbor Libby Parsons has been bringing a bit of Texas to Ditmas Park, whipping up everything from fried avocado and jalapeno tacos to San Antonio-authentic barbacoa tacos — and a whole lot more — at Sycamore’s Flatbush Food Court. In fact, she officially debuted her new taco venture, La Chiflada: ¡Que Fancy Tex-Mex!, at Sycamore back in September — and she’s now dishing up her drool-worthy treats every second and fourth Sunday at the bar.

We asked Libby if she’d share some of her taco know-how and were more than a little excited when she sent us this recipe for breakfast tacos! Looks like we know what we’ll be having bright and early tomorrow…

Without further ado, here’s what Libby wrote to us about why we should all be bowing down to the breakfast taco:

The heart of Tex-Mex is in San Antonio, and breakfast tacos are the heartbeat. San Antonions don’t brunch; they eat breakfast tacos. Bacon and egg. Bean and cheese. Potato and chorizo. Or featured here: potato, bacon and egg with cheese. Hungover? Breakfast tacos are the cure — greasy, savory, hearty and cheesy. Got an office birthday? Breakfast tacos. Spurs game day? Breakfast tacos. Heading to Austin, Enchanted Rock or tubing on the Guadalupe? You’re gonna need some breakfast tacos first.

When I first moved to Brooklyn from San Antonio, the lack of breakfast tacos put me into withdrawal. To get my fix, I started making them at home. Friends would travel from as far as Greenpoint, Rockaway and the Upper West Side to Cortelyou Road to cure their hangovers. This potato, bacon, egg & cheese taco was the gateway to developing more taco recipes that now make up the La Chiflada menu, because dinner tacos are damn good too. Hope you enjoy bringing some Tex-Mex to your BK kitchen – your hangover, and taste buds, will thank you.

A whole lot of La Chiflada goodness. Photo via La Chiflada

Potato, Bacon, Egg & Cheese Breakfast Tacos

Yield: 4 hefty servings

Ingredients:

8 slices bacon, coarsely chopped
3 medium red potatoes, diced
One-half of a yellow onion, diced
6 large eggs
Taco seasoning (1/2 tsp cayenne, 1 tsp cumin, 1 tsp chili powder)
8 flour tortillas
Grated cheddar cheese
Garnish with: a slice of avocado and your favorite salsa

Directions:

Place potatoes in a small saucepan and cover with cold water by 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are soft, about 8 minutes. Drain and let rest for 5 minutes to dry.

Meanwhile, heat a large non-stick skillet over medium heat. Add bacon and cook until crispy.

If your bacon was extra fatty, you may want to remove some of the excess fat; you want about 1 to 2 tablespoons left in the skillet. Add diced potatoes and onions to bacon, spreading into a single layer in the pan. Add taco seasoning. Cook, stirring/overturning the potatoes every 2-3 minutes, until potatoes are tender and golden brown, about 8 minutes total depending on the size of your dice.

Start heating tortillas on skillet until they puff and brown. Transfer to a foil packet to keep warm. Repeat with remaining tortillas.

Then, whisk eggs until uniform in color. Add to skillet with potatoes and onions. Cook, stirring and scraping, until eggs are cooked through. Turn off the heat and then add a layer of cheddar on top of the scramble. To assemble, divide tortillas among serving plates. Place a spoonful of egg down the center of each one. Sprinkle with crispy bacon. Top with avocado and salsa!

La Chiflada: ¡Que Fancy Tex-Mex! will be at Sycamore (1118 Cortelyou Road) on Sunday, May 9 from 2-8pm. For more information about Libby’s taco escapades, you can visit her Facebook page.