Steps

• Step 1

  Preheat two zones to medium heat and the other to low for 10 minutes.

• Step 2

  Place 2 tbsp butter on the medium zone and melt. Add potatoes and canned corn and spread to a single layer. Season with Traeger Breakfast Rub. Cook 10 minutes, flip and cook 10 more until golden brown. Transfer the potatoes to the low side of the griddle to keep warm.

  00:20

  Ingredients

  • 6 Tablespoon unsalted butter, divided

  • 28 Ounce bag frozen o'brien potatoes

  • 1 Can 16 oz. can corn, drained

  • 1 Tablespoon Traeger Breakfast Rub

• Step 3

  Place 2 tbsp butter on medium zone and melt. Add the eggs to the griddle and scramble. Cook to desired doneness and combine with potatoes and corn. Remove from griddle and set aside.

  Ingredients

  • 12  eggs, beaten

• Step 4

  Place 2 tbsp butter on the medium zone and melt. Add pulled pork and spread to a single layer. Season with 1 tbsp of Traeger Breakfast Rub. Cook 5 minutes flipping throughout until warmed and lightly browned. There should be some crispy bits throughout. Remove from grill and set aside.

  00:05

  Ingredients

  • 1 Pound leftover pulled pork

• Step 5

  Add 2 tbsp butter to low zone and melt. Place tortillas on the low zone and sprinkle with shredded cheese. Top with ¼ cup potato mixture and 2 tbsp pulled pork. Fold in half and set aside in a serving dish. Repeat with remaining tortillas until all tacos are built.

  Ingredients

  • 16 Ounce shredded cheddar cheese

• Step 6

  Serve with remaining toppings allowing guests to top as they wish. Enjoy!

  Ingredients

  • 12 Ounce store-bought pico del gallo

  • 8 Ounce cotija cheese, crumbled

  • 1 Bunch cilantro, chopped

  • 8 Ounce sour cream

  • 12 Ounce Traeger Original Hot Sauce

  • 1  avocado, sliced