Potato Breakfast Tacos - cooking recipe

Ingredients

1/4 cup vegetable oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
5 potatoes, peeled and shredded
1 (12 ounce) can lite luncheon meat (such as Spam(R)), diced
1/2 (15 ounce) can tomato sauce
8 (8 inch) flour tortillas, or more if needed
salt and ground black pepper to taste

Preparation

Heat oil in a large skillet over medium heat. Add garlic powder, onion powder, chili powder, ground cumin, and red pepper flakes; stir until mixed. Add potatoes; cook and stir until softened, about 12 minutes.
Stir luncheon meat into the potato mixture; cook and stir until lightly browned, about 5 minutes. Stir in tomato sauce. Remove from heat.
Heat tortillas in a toaster oven or conventional oven on warm setting until warmed, about 2 minutes.
Place large spoonfuls of the potato mixture into warmed tortillas; season with salt and pepper.