Potato Chorizo Breakfast Tacos
These authentic, hearty breakfast tacos are packed with spicy chorizo, crispy potatoes, and fluffy scrambled eggs.
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 ΒΌ 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.