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Per serving
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- 1
Brown the chorizo
Heat the vegetable oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking it into crumbles, until fully cooked and starting to crisp up, about 5–7 minutes. Transfer to a plate, leaving the rendered grease in the skillet.
- 2
Crisp up the potatoes
Add the cubed potatoes and diced onion to the skillet with the chorizo grease. Season with kosher salt and black pepper. Cook over medium-high heat, stirring occasionally, until the potatoes are tender inside and golden-crispy outside, about 12–15 minutes. Add a splash more oil if the pan looks dry.
- 3
Add the pepper and green onion
Thinly slice the serrano pepper and green onions. Add both to the potato skillet and cook for 1 more minute. Stir in the reserved chorizo and take the pan off the heat.
- 4
Scramble the eggs
Wipe out the skillet. Melt the butter over low heat, then add the lightly beaten eggs. Scramble gently, seasoning with salt and pepper, until just set. Pull them off the heat while still a little soft — they keep cooking.
- 5
Warm the tortillas
Warm the flour tortillas in the microwave for 20–30 seconds, or char them directly over a gas burner flame for 10–15 seconds per side until pliable and lightly blistered.
- 6
Build your tacos
Spoon the chorizo-potato mixture down the center of each tortilla. Top with scrambled eggs. Finish with fresh cilantro, salsa, sour cream, or shredded cheese — load them up however you like.
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Chorizo and Potato Breakfast Tacos
Created by: TacoEveryDay
Ingredients
- 2 tsp vegetable oil
- 1/2 lb Mexican chorizo
- 2 russet potatoes
- 1 yellow onion
- 1 serrano pepper
- 2 green onions
- kosher salt
- black pepper
- 3 large eggs
- 1 tbsp butter
- 6 small flour tortillas
- fresh cilantro
- salsa
- sour cream
- shredded cheese
Instructions
- Brown the chorizoHeat the vegetable oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking it into crumbles, until fully cooked and starting to crisp up, about 5–7 minutes. Transfer to a plate, leaving the rendered grease in the skillet.
- Crisp up the potatoesAdd the cubed potatoes and diced onion to the skillet with the chorizo grease. Season with kosher salt and black pepper. Cook over medium-high heat, stirring occasionally, until the potatoes are tender inside and golden-crispy outside, about 12–15 minutes. Add a splash more oil if the pan looks dry.
- Add the pepper and green onionThinly slice the serrano pepper and green onions. Add both to the potato skillet and cook for 1 more minute. Stir in the reserved chorizo and take the pan off the heat.
- Scramble the eggsWipe out the skillet. Melt the butter over low heat, then add the lightly beaten eggs. Scramble gently, seasoning with salt and pepper, until just set. Pull them off the heat while still a little soft — they keep cooking.
- Warm the tortillasWarm the flour tortillas in the microwave for 20–30 seconds, or char them directly over a gas burner flame for 10–15 seconds per side until pliable and lightly blistered.
- Build your tacosSpoon the chorizo-potato mixture down the center of each tortilla. Top with scrambled eggs. Finish with fresh cilantro, salsa, sour cream, or shredded cheese — load them up however you like.