Breakfast Tacos
Recipe information
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Cooking:
15 min.
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Servings per container:
2
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Source:

Ingredients for - Breakfast Tacos

1. 1 large russet potato, peeled, chopped into 1/2" pieces -
2. Kosher salt -
3. 1 tbsp. (or more) extra-virgin olive oil -
4. 1/4 small yellow onion, finely chopped -
5. 4 oz. fresh chorizo sausage, casing removed if necessary -
6. Freshly ground black pepper  -
7. 2 tbsp. unsalted butter -
8. 3 large eggs, beaten to blend -
9. 4 medium flour tortillas -
10. 1/2 c. shredded cheddar -
11. Hot sauce, sliced scallions, sliced avocado (optional), and pickled onions (optional), for serving -

How to cook deliciously - Breakfast Tacos

1. Stage

Place potatoes in a large pot and cover with 1" cold water; season with 1 teaspoon salt and bring to a boil. Simmer until potatoes are tender, 3 to 5 minutes. Drain.

2. Stage

Meanwhile, in a large skillet over medium heat, heat oil. Add onion and chorizo; season with salt and pepper. Cook, stirring occasionally, until onion is translucent and sausage is cooked through, 6 to 8 minutes.

3. Stage

Move onion mixture to edges of skillet; add more oil if skillet looks dry. Arrange potatoes to center of skillet, then spread in an even layer. Cook, undisturbed, until undersides of potatoes begin to turn brown and crisp, 4 to 6 minutes. Stir potatoes into onion mixture. Remove from heat.

4. Stage

In a medium nonstick skillet over medium, melt butter. Pour eggs into skillet; season with salt and pepper. Let set slightly, then reduce heat to medium-low. Drag eggs with a spatula or wooden spoon to create curds. When eggs are cooked to your liking, remove from heat.

5. Stage

Lightly toast tortillas over an open flame or in a large dry skillet, then divide among plates. Top  tortillas with cheddar, then scoop chorizo, potatoes, and eggs over. Serve with hot sauce, scallions, avocado (if using), and pickled onions (if using) alongside.