Potato Breakfast Tacos

01Method

1. 1

   Warm the oil in a large skillet over medium heat. Add the garlic powder, onion powder, chili powder, cumin, and red pepper flakes, stirring to combine. Add the shredded potatoes and cook, stirring frequently, until tender, about 12 minutes.

2. 2

   Add the diced luncheon meat to the skillet and continue cooking, stirring occasionally, until lightly browned, about 5 minutes. Pour in the tomato sauce, stir to incorporate, then remove from heat.

3. 3

   Warm the tortillas in a toaster oven or regular oven on the lowest heat setting for about 2 minutes.

4. 4

   Spoon generous portions of the potato mixture onto each tortilla and season with salt and black pepper to taste.