Breakfast Tacos

From Zanecorpwiki

• 3-4 large potatoes (5 pounds)
• vegetable oil
• 1 lb mushrooms (TODO: kind)
• 1/4 cup yogurt
• 6 eggs
• 3 med. Serrano peppers
• 1 large yellow onion
• cajun seasoning (TODO: brand)
• 2 large tomatoes
• 3 garlic cloves
• salt
• 1/2 cup molasses
• 3 tbsp. honey
• Teriyaki sauce
• balsamic vinegar

The above list includes the ingredients for the barbecue sauce. Depending on taste, you can leave the vinegar out of the barbecue sauce since there is ample vinegar in the potatoes and mushrooms.

Peel and cube potatoes while heating the oil. Put cubed potatoes in large bowl, splash with Teriyaki sauce and balsamic vinegar, and sprinkle liberally with Cajun spices. Mix and lightly fry. Even with a large skillet, I had to do the potatoes in 3 batches. While cooking the first batch, cut the onion peppers and add a handful to each batch of potatoes. Save some for the barbecue sauce.

Cut and prepare the rest of the vegetables and barbecue sauce while frying the potatoes.

Clean and slice the mushrooms. Splash with Teriyaki and vinegar so as to just cover the bottom of the pan. Sauté to taste. I prefer to go till the liquid has dissolved and the mushrooms are try, but succulent.

Combine yogurt and eggs in bowl and whip with a fork. Add to the final batch of potatoes, along with sauted mushrooms. Scramble the eggs.

Take all potatoes, the egg mixture and barbecue sauce and combine in moderate casserole dish. Add enough sauce so that a little is left standing. It will absorb into the solids overnight.