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Austin Breakfast Taco

Sausage, Bacon, Scrambled Egg, Potato and Jalapenos all served on a soft tortilla and topped with spicy sauces. What a great breakfast and a superb way to start the day.
Prep Time 1 hr
Cook Time 45 mins
Total Time 1 hr 45 mins
Course Breakfast, Lunch
Cuisine American
Servings 2 people


Triple-Cooked Duck Fat Potatos

  • 4 Medium Maris Piper Potatoes
  • 6 tbsp Duck Fat
  • 1 tsp Onion Granules
  • 1 tsp Garlic Powder
  • 1 tsp Cumin
  • 1 tsp Sea Salt
  • ¼ tsp Cayenne Powder

Breakfast Tacos

  • 6 Tortillas (15cm Diameter)
  • 3 Pork Sausages
  • 1 tbsp Mexican Jalapeno & Lime Rub (optional)
  • 1 tbsp Rapeseed Oil
  • 4 Rashers Smoked Streaky Bacon
  • 3 Free Range Eggs
  • ¼ cup Buttermilk
  • 1 tbsp Butter
  • 12-18 Pickled Jalapeno Slices
  • 6 Soft Tortilla
  • 3 tbsp Ranchero Sauce
  • 3 tbsp Tomatillo Salsa


Triple-Cooked Duck Fat Potatoes

  • Start by peeling the potatoes and cutting them into small squares approximately 1cm x 1cm. Place into boiling salted water and boil for around 7 minutes.
  • Mix together the Onion Granules, Garlic Powder, Salt, Cumin and Cayenne Pepper to form a spice mix for the potatoes.
    Potato Spice Mix
  • Drain the potatoes, and let them cool a little. Sprinkle a little bit of the rub over them and then put them in the fridge for 30 minutes.
  • Whilst the potatoes are cooling in the fridge, heat up the oven to 240°C, and place a high-sided baking tray in the oven with 4 tablespoons of the duck fat. You want your duck fat nice and hot before adding the potatoes.
  • After 30 minutes remove the potatoes from the fridge. Carefully add them to the hot duck fat, give them another small sprinkling of the rub, then cook for 3 minutes. Rotate the potatoes and cook for a further 4 minutes before removing them. Add them into a bowl with some kitchen paper to soak up some of the fat. Place them back in the fridge until you are ready to cook.
  • When you are ready to cook your potatoes, add 2 tbsp of the duck fat to a cast-iron skillet (or alternative pan), place on the BBQ and allow the duck fat to heat up. Add the potatoes and cook until the potatoes get nice and crispy.

Breakfast Tacos

  • A couple of hours before you want to cook, take the skin off your sausages and mix the meat with the Mexican Jalapeno and Lime Rub (or alternative). Cover and stick in the fridge until you are ready to cook.
  • When you are ready to cook the sausage meat, break it into small bite-sized pieces. Heat some oil in a cast-iron pan and then add the sausage meat. I put the sausage on at the same time as the potatoes but cooked them indirect for the most part.
    Sausage and Potato Cooking
  • Once the potatoes and sausage are cooked, remove and place in a food warmer or in an oven at a low temp. Cook the bacon direct, which will only take a couple of minutes.
    Streaky Bacon Cooking
  • Mix the buttermilk and eggs together and whisk until well blended. Put a tablespoon of butter in a pan and melt on the BBQ. Add the egg and let it start to harden then scramble. At the same time warm your tortillas directly on the BBQ.
    Scrambled Egg and Tortillas Cooking
  • Finally, plate up. On your tortilla, first, add the egg, then top with the sausage, bacon and egg. Add the pickled Jalapenos, then add the Ranchero Sauce and Tomatillo Salsa.
Keyword Breakfast Taco, F1, F1 Cooks