Chorizo Breakfast Tacos with Potatoes and Eggs
Tacos aren't just for dinner. Chorizo, crispy potatoes and over-easy eggs are simply THE best way to start out your day. Bold epic flavors, with a soft steamy flour tortilla, you'll want to make these over and over.
- 1/2 pound bulk Mexican chorizo sausage
- 2 medium Yukon Gold potatoes peeled and cubed
- 2 flour tortillas warmed
- 2 large eggs fried
- 2 tablespoons Mexican Crumbling Cheese or feta
Peel and cube the potatoes. Place potatoes in a sauce pan and cover with salted water. Over medium high heat, bring the potatoes to a boil and cook for 8 minutes. Drain the potatoes and pat dry.
Heat a non-stick fry pan over medium high heat. Once the pan is hot, crumble in the bulk chorizo. Cook until browned. With a slotted spoon, remove the chorizo to a plate.
Add the partially cooked potatoes to the same fry pan and cook until crispy and cooked through. This should only take about 5 minutes.
Add the cooked chorizo and gently stir to combine. Remove to a plate and tent to keep warm.
With a paper towel, wipe out the fry pan. Spray the pan with PAM and cook the eggs.
Slice an avocado. Warm 2 flour tortillas in the microwave for 30 seconds.
To serve, spoon potato and chorizo mixture onto a warm tortilla. Serve with sliced avocado and fried eggs. Sprinkle with Mexican Crumbling Cheese.
Calories: 409kcal | Carbohydrates: 22g | Protein: 24g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 301mg | Sodium: 1883mg | Potassium: 799mg | Fiber: 4g | Vitamin A: 995IU | Vitamin C: 39.9mg | Calcium: 189mg | Iron: 7.7mg