The Wrangler Breakfast Taco Recipe

Aug 24, 2013 10:00 am

Brisket, potatoes and eggs wrapped up for brunch

torchy's breakfast taco recipe
Photo: Joel Salcido and Dennis Burnett
This breakfast taco recipe embraces a new holy breakfast trinity of eggs, potatoes and brisket. Spare no cheese or hot sauce.

We're currently obsessed with the Austin Breakfast Tacos cookbook, having enjoyed more than one on a Food Republic field trip down South. All the famous egg tacos are in there, but this one is a particular favorite of ours: Torchy's.

Owner Mike Rypka says of their famous breakfast tacos:

"The tortilla is a powerful thing. Potatoes, eggs and bacon are good, but put it in a portable wrap that can be carried to the park with build-your-own mimosas? C'mon, that has Austin written all over it."

Yeah, swap in smoked brisket for the bacon, à la The Wrangler here, and you might make a few friends while you're at it! Start with any of our breakfast potato recipes and go from there. Expert tip: this is exactly how you use leftover smoked/barbecued meat.

Servings: 1 taco


1/2 cup cooked breakfast potatoes, seasoned to taste
2 eggs, beaten
1 thick slice smoked beef brisket, chopped
2 tablespoons jack cheese, shredded
1 flour tortilla
2 tablespoons salsa
  1. Sauté seasoned breakfast potatoes in a pan until warm throughout. 
  2. Pour beaten eggs on top of potatoes. While egg is cooking, cook brisket on medium heat in another pan until cooked through. 
  3. Flip egg and potato mixture. 
  4. Once egg is prepared, layer tortilla with potato and egg mixture, cooked brisket and jack cheese. 
  5. Serve with your favorite salsa.

Try out these brunch recipes on Food Republic:


Level of Difficulty: 
Prep Time: 
10 minutes
Cooking Time: 
15 minutes
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