A seriously tasty breakfast taco, heaps of flavour and filling too!
10 cooked baby potatoes, quartered
1/4 cup fresh corn
1 tablespoon Harissa paste
1 tablespoon chopped fresh coriander
4 corn tortillas
Salt and pepper
In a frying pan, heat the oil, add the quartered potatoes and fry for 5 minutes until they begin to colour a little.
Add the harrisa and corn to the pan and stir through with the potatoes, cook for 5 minutes.
Now, if you are using a big pan, move the potatoes and corn to the side and fry the eggs in the pan or oil another pan and fry the eggs.
Once the eggs are cooked, stir the coriander through the potato mixture, season well and divide between the tortillas, top with an egg and enjoy!