Chorizo and Potato Breakfast Tacos
User Reviews
5.0
6 reviews
Excellent
Chorizo and Potato Breakfast Tacos
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The best way to start your day is with these chorizo, potato and egg breakfast tacos! Spicy and savory, with an easily customizable heat level, they're sure to be a family favorite!
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Ingredients
- 2 tsp vegetable oil
- 1/2 lb ground Mexican chorizo
- 2 russet potatoes, peeled and cubed into 1/2 inch cubes
- 1 medium yellow onion, diced
- 1 serrano pepper, thinly sliced
- 2 green onions, thinly sliced
- kosher salt and black pepper, to taste
- 2-3 large eggs, lightly beaten
- 1 Tbsp unsalted butter
- soft taco sized corn or flour tortillas
- chopped fresh cilantro, for garnish
- salsa, for garnish
- sour cream, for garnish
- shredded cheese, for garnish
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Instructions
- Heat vegetable oil in large skillet over MED HIGH heat. Add chorizo and brown, breaking into crumbles until fully cooked and slightly crispy. Transfer to a plate, reserving grease in the skillet.
- Add potatoes and onion, seasoning with salt and pepper to taste, and saute in the chorizo grease (adding a bit of vegetable oil if necessary), until potatoes are tender on the inside and crispy on the outside, about 12-15 minutes.
- Add Serrano pepper and sliced green onions and cook for 1 minute more.
- Add potato mixture to the cooked chorizo on the plate. Wipe out skillet to remove browned bits of food.
- Add butter and heat over LOW heat. Add beaten eggs to skillet and scramble, seasoning with salt and pepper to taste. Once cooked, set aside.
- Microwave or char tortillas over an open burner flame, until pliable and warm.
- Top tortilla with potato and chorizo mixture, eggs, and garnish as desired.
Notes
- Recipe originally shared on Real Housemoms
Nutrition Information
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Calories
259kcal
(13%)
Nutrition Facts
Serving: 4-
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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