Chorizo Potato Breakfast Tacos

Chorizo Potato Breakfast tacos topped with avocaso, cheese, and cilantro in metal taco holders on a board

Breakfast for dinner fans – hands up🙌! Okaaaaayyy, living life on the edge today and having breakfast tacos for dinner. Joey and I watch a show on A&E called 60 Days In, where people volunteer to go to jail, undercover, for 60 days to gather information on jail operations. The last episode we watched, the participants who’d done their time were released to a hotel room where the producers had arranged takeout food to be waiting for them- whatever they had requested that they’d most like to eat after having jail food for 2 months. It got me thinking what I’d request… At the time I thought a fried chicken sandwich but I think these Chorizo Potato Breakfast Tacos might be my actual truth. My spirit meal. My one true food love.

Chorizo Potato Breakfast tacos topped with avocaso, cheese, and cilantro in metal taco holders on a board

This is, in my opinion, the ultimate combination of taco foods. You’re just not gonna top spicy, porky chorizo and creamy-soft potatoes, laced with soft scrambled eggs, in a corn tortilla, topped with avocado, cheese, and hot sauce. Ya can’t touch this combo! It’s perfect. Here’s the caveat to this recipe: choose good chorizo. When I realized this taco recipe needed to live on forever on this blog, I’d made them with chorizo from Wild Hare Farms in VA (@wildharefarmva on Instagram) where they raise heritage breed, pastured pork. It is SO good. More recently, I made them with the only kind of chorizo I could find at the grocery store and they’re still way, way good, but the right chorizo makes a difference.

manifesting your soulmate tacos

To make these Chorizo Potato Breakfast Tacos, start by softening some chopped potatoes in the microwave. Hi, it’s me again, taking the lazy route and proud of it. Put your chopped potatoes in a bowl with a tablespoon of water and zap them for about 6 minutes. Then, soften an onion in a big skillet and add the chorizo so the onion gets infused with all that tasty chorizo spice. Add your softened potatoes and let them finish cooking in the pan.

Chorizo and potato filling being cooked in a skillet for Chorizo Potato Breakfast Tacos

Stir in 4 beaten eggs and cook until just barely done. Char some corn tortillas on the burner, smear some sour cream on them and top with your potato/chorizo/egg/gold. Finish them off with your favorite toppings, like: avocado, cilantro, crumbled feta, salty pumpkin seeds, and hot sauce. BTW, the best tool for topping/serving/inhaling tacos are these metal taco holder thingys. I am so delighted to have them at home, both for ease of taco enjoyment and because they are a physical representation of how much we love/how often we eat tacos (veeeery often). Anyway, eat these and leave me a comment about how there is no better taco combo in the world.

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Chorizo Potato Breakfast Tacos

Chorizo Potato Breakfast tacos topped with avocaso, cheese, and cilantro in metal taco holders on a board

Spicy, porky chorizo and creamy-soft potatoes, laced with soft scrambled eggs, in a corn tortilla, topped with avocado, cheese, and hot sauce. Perfect Chorizo Potato Breakfast Tacos!

  • Author: Megan
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 68 tacos 1x
Scale

Ingredients

  • 3/4 lb red-skinned potatoes, cut into 1/2″ cubes (leave the skin on)
  • 1 TBS olive oil
  • 1/2 an onion, diced
  • 8 oz pork chorizo
  • 4 eggs
  • 2 T heavy cream
  • salt and pepper
  • 68 corn tortillas
  • sour cream for serving
  • sliced avocado for serving
  • crumbled feta for serving
  • cilantro for serving
  • hot sauce for serving

Instructions

  1. Place the cubed potatoes in a microwave-safe bowl with 1 TBS of water, cover with plastic wrap (poke a few holes in the top), and microwave for about 6 minutes, until the potatoes are soft but not totally cooked.
  2. Heat oil in a non-stick skillet over medium heat, add the onion and cook for about 3-4 minutes. Increase the heat to medium-high, add the chorizo and break it up with a wooden spoon. Cook until the chorizo is mostly done, about 4-5 minutes, then add the softened potatoes to the skillet. Continue stirring and cooking this mixture for another few minutes, until the chorizo and potatoes are completely cooked.
  3. In a bowl, whisk together the eggs, heavy cream, and salt and pepper and add them to the skillet. Stir to combine with the chorizo and potato mixture; cook until the eggs are just done.
  4. To serve, char some corn tortillas on your gas burner or warm them in the oven. Smear some sour cream on the tortillas, top with your chorizo/potato/egg mixture and finish the tacos with sliced avocado, crumbled feta, cilantro, and hot sauce.

Notes

The nutrition info is for the tortillas and the filling, it does not include the taco toppings.

If you love a good meat and egg combo like this one, try this recipe for Kale, Butternut Squash, and Pancetta Frittata!

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