Breakfast Navajo Taco

[rtebalt]

12 ounces Breakfast Potatoes, recipe follows
6 pieces Fry Bread, recipe follows
12 eggs
12 ounces ground beef
Blackening spice, or curry spice and fennel seeds
12 ounces black beans
6 ounces roasted red pepper, sliced
6 ounces red onion, chopped
12 ounces salsa
6 ounces Monterey Jack cheese
Directions
Prepare the Breakfast Potatoes according to the recipe below. While potatoes are cooking, prepare the Fry Bread according to the recipe below. In a medium pan, scramble the eggs and set them aside. Season the beef on each side with blackening spice. In a large skillet over medium heat, saute the beef until it is cooked until a medium doneness. Add the Breakfast Potatoes, black beans, and roasted peppers to the pan with the beef and stir until combined and heated through.

Preheat the oven to 350 degrees F. Place the fry bread on a baking sheet, and top each piece with some of the beef mixture. Top each taco with the scrambled eggs, onion, salsa, and cheese. Put the tacos in the oven and bake until the cheese is melted. Serve immediately.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


Breakfast Potatoes:

1 1/2 pounds medium red potatoes

Olive oil, for drizzling

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon onion powder

1/8 teaspoon paprika

1 teaspoon chopped fresh chives

Preheat the oven to 425 degrees F.

Cut the potatoes into quarters and put them in a large bowl. Drizzle olive oil over the potatoes and mix until lightly covered. In a medium bowl, combine the salt, pepper, onion powder, paprika, and chives and mix well. Pour the spice mix over the potatoes and mix well. Put the potatoes on a large baking sheet and bake until soft and browned, about 40 minutes.


Fry Bread:

6 1/3 cups cake flour

1 1/2 tablespoons baking powder

1 tablespoon salt

6 tablespoons powdered milk

5 tablespoons shortening

2 cups water

Vegetable oil, for frying

In a large bowl, mix the dry ingredients together. Add the shortening little by little until small balls form. Add 1 cup of water and mix it well with your hands; then add the rest of the water and knead the dough well. Cover the dough and let it rest for 30 minutes.

Divide the dough into 6 balls and then shape each ball into a flat circle, about 6 inches across. Fill a large heavy saucepan with 2 to 3 inches of cooking oil and heat over medium-high heat; the oil should be at 350 degrees F before you begin frying. Fry the rounds in the oil, in batches, until golden brown. Place the fry bread on paper towels to soak up excess grease.


Serves 6

[frugaljan]

Our family loves Navajo tacos; this looks like a great breakfast idea. Thank you!