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.
Calories 409 kcal
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: 409 kcal | Carbohydrates: 22 g | Protein: 24 g | Fat: 24 g | Saturated Fat: 12 g | Cholesterol: 301 mg | Sodium: 1883 mg | Potassium: 799 mg | Fiber: 4 g | Vitamin A: 995 IU | Vitamin C: 39.9 mg | Calcium: 189 mg | Iron: 7.7 mg