These Chorizo Breakfast Tacos are filled with tender seasoned potatoes, savory chorizo, fluffy eggs, and your favorite taco toppings. After making breakfast tacos for years, chorizo, potatoes, and eggs is the combination I keep coming back to. The potatoes make them hearty and filling, perfect for a weekend breakfast or meal prep.
Key Ingredients
Potatoes: I like Yukon Golds because their thin skins don't need peeling and they have a creamy texture. Other potatoes work too, but peel thicker-skinned varieties like russets. Cut them into small, even cubes so they cook evenly and fit easily into the tacos. The potatoes add a little prep time but make the tacos extra hearty.
- Shortcut: When I'm feeling a little low on energy, I like to use frozen tater tots instead of cutting and roasting potatoes.
Chorizo: Look for raw ground chorizo sausage. If you can only find chorizo in links, slice the casing open and remove the meat before cooking.
Tortillas: Flour tortillas work best because these tacos are pretty hearty and packed with filling. Corn tortillas can work, but they tend to break more easily with heavier fillings.
Cheese: Use your favorite shredded cheese. I usually go with a Mexican cheese blend or cheddar, but pepper jack or Monterey Jack are also great options.
How to Make Chorizo and Potato Breakfast Tacos
Roast the Potatoes
Dice the potatoes into small ¼-inch cubes. Drizzle with olive oil and sprinkle with seasoning. Toss until evenly coated. Bake for 30-35 minutes, tossing halfway so they cook evenly and don't burn.
Cook the Chorizo
Cook the chorizo in a skillet, breaking it up with a spoon.
Scramble the Eggs
In the same skillet, crack in the eggs and scramble over medium-low heat until just set. Remove from the heat so they stay soft and fluffy. Season lightly with salt and pepper.
Assemble
Warm tortillas in a dry skillet over medium heat for 30-60 seconds per side, or microwave them wrapped in a damp paper towel for 30 seconds. Assemble the Tacos, top with hot sauce.
Make Ahead and Store
Make Ahead: You can cook the potatoes and chorizo ahead of time and refrigerate them until you're ready to make the tacos. When you're ready to eat, cook the eggs, warm the potatoes and chorizo, and assemble the tacos.
Warm Up: Reheat the potatoes and chorizo in a skillet or microwave until warmed through. Cook the eggs fresh, then assemble the tacos with cheese and hot sauce.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Chorizo Breakfast Tacos with Potatoes
Ingredients
- 1 pound Yukon Gold potatoes
- 1 tablespoon olive oil
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon onion powder
- ⅛ teaspoon ground pepper
- 8 ounces uncooked chorizo
- 9 large eggs
- ¾ cup shredded cheese cheddar, Monterey Jack, or a Mexican blend
- 12 small flour tortillas
- Hot sauce for serving
Instructions
- Roast the Potatoes: Preheat the oven to 375°F. Scrub the potatoes clean (no need to peel if using Yukon Gold). Dice into small ¼-inch cubes so they cook evenly. Spread the potatoes on a baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, onion powder, and pepper. Toss until evenly coated. Bake for 30-35 minutes, tossing halfway through, until tender and lightly golden.
- Cook the Chorizo: While the potatoes roast, heat a large skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until fully cooked and browned (about 6-8 minutes). Drain excess grease and transfer to a paper towel-lined plate.
- Scramble the Eggs: In the same skillet (wipe out excess grease ), crack in the eggs and scramble over medium-low heat until just set. Remove from heat so they stay soft and fluffy. Season lightly with salt and pepper.
- Warm the Tortillas: Warm tortillas in a dry skillet over medium heat for 30-60 seconds per side, or microwave them wrapped in a damp paper towel for 30 seconds.
- Assemble the Tacos: Fill each tortilla with roasted potatoes, scrambled eggs, chorizo, and shredded cheese. Top with hot sauce and serve immediately.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!