Potato and Bacon Tacos
By Matt Hussey
Ingredients
- 1.5–2 lbs small yellow potatoes, diced small
- 1 lb Wright Brand Hickory Bacon, diced
- 4–5 green onions, sliced (use mostly the white parts)
- 1 (4 oz) can fire-roasted green chiles
- 8 oz Colby Jack cheese, freshly grated (or more, to taste)
- Corn tortillas
- Peanut oil (for frying and tortillas)
- Sour cream (for crema)
- Juice of ½ lime
- Essential Blend
- Blackstone Hatch Chili & Cheddar seasoning
- Salt & pepper (optional, to taste)
Directions
- Preheat your Blackstone griddle to low–medium-low heat.
- Add the diced bacon and cook until the fat is rendered and the bacon is crispy.
- Move the bacon to a cooler zone, leaving the bacon fat on the hot side of the griddle.
- Add the diced potatoes directly into the bacon fat and toss to coat.
- Cover with a dome and add a small splash of water. Steam for 2–3 minutes, repeating as needed until the potatoes are tender.
- Add the sliced green onions and continue cooking until the potatoes develop a golden crust.
- Lightly mash the potatoes on the griddle, keeping the texture chunky.
- Stir in the fire-roasted green chiles and cooked bacon.
- Top with shredded Colby Jack cheese and allow it to melt.
- Season with Hatch Chili & Cheddar seasoning, Essential Blend, and salt and pepper if desired.
- In a small bowl, mix sour cream, lime juice, and a pinch of seasoning to make the crema.
- Add a small amount of peanut oil to the griddle and warm the corn tortillas until pliable.
- Add a generous scoop of the potato-bacon mixture to each tortilla and fold.
- Cook on low heat until crispy, then flip and cook the other side until golden brown, adding more oil as needed.
- Serve hot with crema drizzled over the top or on the side.
