Potato, Chorizo, and Cheddar Breakfast Tacos

By Food52
April 19, 2018
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Author Notes: As far as fast, easy, and so-good-you'll-get-out-of-bed-for-it morning meals go, it's pretty hard to beat a breakfast taco. This one combines loosely scrambled eggs with melty cheddar, crispy breakfast potatoes, and Mexican chorizo, plus toppings of your choice.

This recipe was developed in partnership with Cabot.
Food52

Serves: 4

For the tacos:

  • 1 tablespoon butter
  • 1 onion, diced
  • 1 jalapeño, de-seeded and finely diced
  • 2 potatoes, par-boiled and cubed
  • 10-12 ounces Mexican chorizo
  • 12 small corn tortillas
  • 8 eggs
  • Salt, to taste
  • 1 cup Cabot Seriously Sharp shredded cheddar cheese

For topping:

  • Scallions, thinly sliced
  • Avocado, sliced and then cut into chunks
  • Lime wedges
  • Cilantro, torn
  • Salsa roja or pico de gallo
  • Sliced radishes
  • Hot sauce
  • Sour cream or crema
  1. Melt the butter in a pan over medium heat. Add the onion, jalapeño (if using), and potato. Salt and pepper to taste, then sauté until the potatoes get a little crispy.
  2. Wipe out the pan and add chorizo. Sauté until cooked through, breaking up the chorizo as you stir. Drain and combine with potatoes.
  3. Meanwhile, in another pan on medium heat, toast the corn tortillas one or more at a time, just until they have a little bit of brown on each side. Set aside.
  4. Crack the eggs into a bowl and add salt & pepper. Lightly scramble.
  5. Wipe out one of the pans and turn the heat down to medium-low. Add the eggs to pan, and using a fork or spatula, gently toss around pan to form very loose curds. Add shredded cheese when almost done and let melt.
  6. Top tortillas with a scoop of egg and a scoop of the sausage-potato mixture. Add more cheese if you’d like, and top as you please.

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