Go Back
Print

Chorizo and Potato Breakfast Tacos Recipe

Servings 4

Ingredients

  • 2 tsp vegetable oil
  • 1/2 lb ground Mexican chorizo
  • 20 ounce Bag of Simply Potatoes and Onion can substitute with 2 russet potatoes cubed, and 1 medium yellow onion, diced
  • 1 serrano pepper sliced thinly
  • 2 green onions sliced thinly
  • kosher salt and black pepper to taste
  • 3 large eggs lightly beaten
  • 1 Tbsp butter
  • 6 Soft taco size flour or corn tortillas
  • Chopped fresh cilantro for garnish optional
  • Salsa for garnish optional
  • Sour cream for garnish optional
  • Shredded cheese for garnish optional

Instructions

  • Heat vegetable oil in a large skillet, over MED-HIGH heat. Add chorizo and brown, breaking into crumbles, until fully cooked and crispy. Transfer to a plate, reserving the 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.