Recipe Background
When you're tired of eating waffles or bland bacon and eggs are making you yawn, wake up with excitement with these Simple Breakfast Tacos! There will be no more hitting snooze when you know you've got warm tortilla shells full of spicy chorizo sausage, tender potatoes, fluffy eggs, and all the fixin's waiting to be made up in the kitchen! Once the sandman works his magic, you'll be waking up to something just as deliciously dreamy. Simple Breakfast Tacos will make every morning feel like a slumber party!
When you're tired of eating waffles or bland bacon and eggs are making you yawn, wake up with excitement with these Simple Breakfast Tacos! There will be no more hitting snooze when you know you've got warm tortilla shells full of spicy chorizo sausage, tender potatoes, fluffy eggs, and all the fixin's waiting to be made up in the kitchen! Once the sandman works his magic, you'll be waking up to something just as deliciously dreamy. Simple Breakfast Tacos will make every morning feel like a slumber party!
Ingredients
For the tacos:
- 1 large russet potato peeled and diced into 1/2-inch pieces
- cold water to taste
- 1 teaspoon kosher salt plus more, to taste
- 2 tablespoons extra-virgin olive oil
- 4 ounces chorizo sausage casings removed
- 1/4 small yellow onion diced
- 2 tablespoons butter
- 3 large eggs beaten
- freshly ground black pepper to taste
- 4 medium flour tortillas
- 1/2 cup cheddar cheese shredded
Optional toppings:
- 2 green onions thinly sliced
- avocado to taste, sliced
- pickled onions to taste, homemade or store-bought
- hot sauce optional, of your choice, to taste, for serving
Directions
- In a large pot, add the diced potatoes and cover them with 1 inch of the cold water.
- Season the water with 1 teaspoon of the kosher salt.
- Bring the potatoes to a boil and then simmer until tender, about 3-5 minutes.
- Drain the potatoes.
- In a large skillet, over medium heat, heat 1 tablespoon of the olive oil.
- Place the chorizo and the onion in skillet in the oil and thoroughly cook until the onion is translucent and the sausage is cooked through, about 6-8 minutes.
- Move the sausage mixture to one side of the skillet.
- Add the remaining olive oil to the empty side of the skillet.
- Evenly spread the drained potatoes in the oil and cook, without stirring, until the underside of the potato is crisp, about 4-6 minutes.
- Turn off the heat.
- Mix the potatoes with the sausage-onion mixture.
- In a separate medium nonstick skillet, melt the butter.
- Add the eggs to the butter and cook until they are slightly set, about 1-2 minutes.
- Reduce the heat to medium-low and use a cooking utensil to gently stir until curds form.
- Cook the eggs until creamy, about 2-3 minutes.
- Season the eggs with the extra salt and the pepper.
- In a large dry skillet, toast the tortillas and transfer them to plates.
- Evenly divide the cheddar cheese between the toasted tortillas.
- Add a scoop of the chorizo mixture and the eggs to each of the tortillas.
- Serve the tacos topped with the green onions, the avocado, the pickled onions, and the hot sauce.
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