Who could eat tacos every day of the week? *Raises hand!* Well guess what? Now you can have them for breakfast with these potato chorizo breakfast tacos! These hearty mexican inspired breakfast tacos are packed with spicy chorizo, crispy potatoes, and fluffy scrambled eggs.
If I had to choose, I would say I am definitely a savory person when it comes to breakfast. I love fluffy scrambled eggs, buttered toast, bacon, sausage, you name it! I also have a weakness for tacos. Actually, all mexican food! So it is the perfect idea to have tacos for breakfast!
Chorizo
If you have never had it before, chorizo is a spicy, smoky pork sausage. Traditional Spanish chorizo consists of chopped, cured pork, seasoned with tons of smoked paprika. You can slice and eat it without cooking it first, or incorporate it into other dishes.
Mexican chorizo, which is what I use in this recipe, shares the same name and a similar color to its Spanish counterpart, but is slightly different. In Mexican chorizo, the meat is ground fresh, making the consistency a lot more smooth and paste-like than the Spanish version. It is flavored with red pepper rather than smoked paprika, and sold raw so it needs to be cooked first!
But know that both are delicious in their own right, and in many recipes, are interchangable. Just use what you can get your hands on!
6-Ingredient Tacos
The thing I love about these chorizo potato tacos is that they come together with only 6 ingredients! (Minus the half a dozen toppings I pile mine high with!).
- Small Tortillas
- Russet Potatoes
- Chorizo
- White Onion
- Eggs
- Heavy Cream (sub milk or half and half)
It’s pretty simple! Warm the tortillas, dice and saute the veggies, toss in the chorizo, and then fold in scrambled eggs! (Secret- adding heavy cream to scrambled eggs helps make extra fluffy, light, creamy eggs!). No complicated seasoning mix is needed here. The chorizo is packed full of flavor! Just cook it all together and serve.
What Should I Top My Breakfast Tacos With?
Honestly, the sky is the limit! Anything you can put on a traditional taco, you can probably put on these chorizo potato breakfast tacos! Keep in mind, the chorizo is very smokey and rich, and the potatoes are extremely hearty! To build the perfect bite, I suggest topping these with fresh, bright flavors:
- Lime Wedges-squeezed over the top
- Cilantro
- Queso Fresco
- Cotija Cheese
- Sour Cream (I swirl Cholula Hot Sauce into mine for a spicy crema!)
- Pickled Red Onions
- Pickled or Fresh Jalapenos
These tacos may be tiny but they are packed with flavor and will fill you up! Make them for a weekend brunch or an early start to Taco Tuesday. Either way, it will satisfy all of your mexican cravings!
Potato Chorizo Breakfast Tacos
Ingredients
Tacos
- 12 small flour or corn tortillas
- 2 medium russet potatoes
- 1 medium white onion diced
- 16 oz pork chorizo
- 8 large eggs
- 2 tbsp heavy cream can substitute milk or half and half
- salt and pepper
Optional Toppings
- cilantro chopped
- sour cream
- lime wedges
- hot sauce
- cotija cheese or queso fresco
Instructions
- Heat 1-2 tbsp of oil (vegetable or olive oil) in a large skillet over medium high heat. Dice potatoes into ¼ inch cubes. Add potatoes and onions to pan and season with salt and pepper.
- Allow to cook until potatoes are slightly brown, crispy, and tender, about 5-7 minutes. Add in chorizo and allow to cook through, another 5-7 minutes.
- Meanwhile, in a large bowl, whisk together eggs, heavy cream (or milk), salt and pepper. In a separate pan over medium low heat, pour in the eggs. Occasionally drag a rubber spatula or wooden spoon across the pan as the eggs begin to solidify to scramble them.
- Once the eggs are fully cooked, fold the scrambled eggs into the chorizo potato mixture.
- Serve immediately on warm tortillas with toppings of your choice, such as lime wedges, cotija cheese, sour cream, hot sauce, or cilantro.
