Asian Breakfast Tacos

Ingredients

• 1 large potatoes 
• 1 tablespoon olive oil 
• 1 serving salt and pepper to taste
• 12 oz sausage meat 
• 2 tablespoons soya sauce 
• 1 tablespoon maple syrup 
• 1.5 teaspoons ground ginger 
• 1 teaspoon pepper red crushed
• 2 teaspoons sesame oil 
• 6  eggs 
• 1 serving water 
• 4 tablespoons spring onion finely chopped
• 2 teaspoons to-ban-jan (Korean chile pepper paste)
• 0.5  juice of lemon 
• 8.2 oz flour tortilla soft for tacos and fajitas (10 count

Equipment

• bowl
• frying pan
• baking sheet
• oven
• microwave

Directions

1. Heat oven to 400°F. Chop potato into 1/2-inch cubes. In medium bowl, toss potato with olive oil, salt and pepper.
2. Place in single layer on ungreased cookie sheet.
3. Bake 45 to 60 minutes or until tender and lightly browned.
4. Meanwhile, in another medium bowl, mix sausage, 1 tablespoon of the soy sauce, the maple syrup, ginger, pepper flakes and 1 teaspoon of the sesame oil. In 10-inch skillet, cook sausage mixture over medium heat, stirring occasionally and breaking up sausage into small crumbles, until no longer pink.
5. In small bowl, beat eggs, splash of water and 2 tablespoons of the green onions. Scramble eggs in 8-inch skillet. Season with salt and pepper to taste.
6. When potatoes are done, toss in mixture of remaining 1 tablespoon soy sauce, remaining 1 teaspoon sesame oil, the gochujang and lemon juice.
7. Warm tortillas in skillet or in microwave. Assemble tacos with tortillas, sausage, eggs, potatoes and remaining green onions.