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Breakfast Tacos With Crispy Potatoes, Chorizo, and Fried Egg Recipe
Ingredients
- 1 largerusset potato
cut into 1/2-inch cubes, about 10 ounces
- kosher salt
- 1 tbspdistilled white vinegar
- 1 tbspvegetable oil
divided
- 3 ozmexican-style raw chorizo
see note
- 2scallions
thinly sliced, whites and greens reserved separately
- 1serrano pepper
thinly sliced
- freshly ground black pepper
- 4eggs
- 4soft flour or corn tortillas
warm
- 1 chomemade or store-bought roasted tomato salsa
- chopped cilantro
sour cream or mexican crema, and lime wedges for serving
Directions
- 1
Place potatoes in a small saucepan and cover with cold water by 1-inch. Add 1 tablespoon kosher salt and the vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are softed, about 8 minutes. Drain and let rest for 5 minutes to dry.
- 2
While potatoes cook, heat 2 teaspoons of vegetable oil in a medium non-stick or cast iron skillet over medium-high heat until shimmering. Add chorizo and cook, breaking it up with a wooden spoon, until cooked through. Transfer chorizo to a small bowl, leaving oil behind.
- 3
When potatoes have dried, reheat chorizo oil over high heat until shimmering. Add potatoes and cook, tossing occasionally, until crisp and golden brown all over, about 15 minutes. Add scallion whites and serranos and continue to cook, tossing, until softened and aromatic, about 1 minute longer. Stir in chorizo and season to taste with salt and pepper. Transfer to a plate and keep warm. Wipe out skillet.
- 4
Add remaining teaspoon oil and heat over medium-high heat until shimmering. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny, about 1 1/2 minutes. Remove from heat.
- 5
Divide potato mixture between tortillas. Top each with a fried egg and some salsa. Serve immediately with chopped cilantro, scallion greens, sour cream or Mexican crema, and lime wedges.
Breakfast Tacos with Crispy Potatoes, Chorizo, and Fried Egg
Breakfast Tacos With Crispy Potatoes, Chorizo, and Fried Egg Recipe
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About this Recipe
Elevate your morning routine with breakfast tacos that taste like they came from your favorite taqueria, but are surprisingly quick and easy to make at home. This recipe for breakfast tacos with crispy potatoes, chorizo, and fried egg delivers big on flavor and satisfaction, transforming simple ingredients into a truly memorable meal.
Why This Recipe Works
The magic in these tacos lies in rendering the savory Mexican-style raw chorizo first. Its rich fat then becomes the perfect medium for frying the diced russet potatoes, infusing them with incredible flavor and ensuring they achieve that coveted crispy exterior. Topped with a perfectly soft fried egg, the richness is balanced by the bright zest of lime and fresh salsa.
What to Expect
You're in for a treat with these quick and easy breakfast tacos. Each bite offers a delightful contrast of textures: the substantial chew of warm tortillas, the satisfying crunch of deeply flavored potatoes, and the luscious ooze of a soft fried egg. The savory chorizo adds a robust, spicy kick that's beautifully complemented by fresh scallions, bright serrano pepper, and zesty cilantro. With just a 10-minute prep and 20-minute cook time, you'll be enjoying a gourmet breakfast that feels indulgent yet is surprisingly approachable for any home cook. Each serving provides a hearty 489 calories, making it a truly satisfying start to your day.
Customization & Variations
These versatile breakfast tacos welcome your personal touch. While the Mexican-style raw chorizo is key for its flavor, you can swap it for seasoned ground pork or even a plant-based chorizo alternative if you're looking for different options. For those who prefer less heat, simply reduce the amount of serrano pepper or omit it entirely. Feel free to use either soft flour or corn tortillas based on your preference; warm them thoroughly for the best experience.
Serving & Context
These chorizo and egg breakfast tacos are perfect for a weekend brunch, a quick weeknight breakfast-for-dinner, or whenever you crave something truly delicious and satisfying. Serve them warm with extra lime wedges, a dollop of sour cream or Mexican crema, and a generous spoonful of homemade or store-bought roasted tomato salsa for an unforgettable meal.