BREAKFAST TACOS WITH CRISPY POTATOES, CHORIZO, AND FRIED EGG RECIPE
Breakfast tacos with crispy potatoes fried in chorizo fat and a soft fried egg on top.
Provided by J. Kenji López-Alt
Categories Breakfast Breakfast and Brunch Mains Tacos
Time 30m
Yield 3
Number Of Ingredients 12
Steps:
- Place potatoes in a small saucepan and cover with cold water by 1-inch. Add 1 tablespoon kosher salt and the vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are softed, about 8 minutes. Drain and let rest for 5 minutes to dry.
- While potatoes cook, heat 2 teaspoons of vegetable oil in a medium non-stick or cast iron skillet over medium-high heat until shimmering. Add chorizo and cook, breaking it up with a wooden spoon, until cooked through. Transfer chorizo to a small bowl, leaving oil behind.
- When potatoes have dried, reheat chorizo oil over high heat until shimmering. Add potatoes and cook, tossing occasionally, until crisp and golden brown all over, about 15 minutes. Add scallion whites and serranos and continue to cook, tossing, until softened and aromatic, about 1 minute longer. Stir in chorizo and season to taste with salt and pepper. Transfer to a plate and keep warm. Wipe out skillet.
- Add remaining teaspoon oil and heat over medium-high heat until shimmering. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny, about 1 1/2 minutes. Remove from heat.
- Divide potato mixture between tortillas. Top each with a fried egg and some salsa. Serve immediately with chopped cilantro, scallion greens, sour cream or Mexican crema, and lime wedges. This Recipe Appears In Breakfast Tacos with Crispy Potatoes, Chorizo, and Fried Egg
Nutrition Facts : Calories 489 kcal, Carbohydrate 53 g, Cholesterol 269 mg, Fiber 8 g, Protein 21 g, SaturatedFat 6 g, Sodium 623 mg, Sugar 4 g, Fat 22 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g
CHORIZO BREAKFAST TACOS WITH POTATO HASH AND EGGS
Chorizo breakfast tacos with potato hash and eggs are ridiculously flavorful, quick, and easy. The perfect meal any time of day!
Provided by Culinary Envy
Categories Breakfast and Brunch Potatoes
Time 18m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a nonstick skillet over medium-high heat until shimmering. Add potatoes, onion, garlic powder, and onion powder to one side of the skillet and season with salt and pepper. Add chorizo sausage on the other side of the skillet and saute, breaking up with the back of a spoon, until browned, about 5 minutes. Turn over the potatoes after a couple of minutes so they get brown on both sides.
- Combine eggs, milk, 1 tablespoon cilantro, salt, and pepper in a bowl. Reduce heat and pour egg mixture into the skillet. Stir eggs until they are very softly set, about 3 minutes. Remove from heat.
- Spread out warmed tortillas and divide potato, chorizo, and egg mixture among them. Sprinkle with remaining 2 tablespoons cilantro. Top with Cheddar cheese and salsa.
Nutrition Facts : Calories 420.8 calories, Carbohydrate 27.9 g, Cholesterol 196.4 mg, Fat 26.1 g, Fiber 3.8 g, Protein 19.6 g, SaturatedFat 9.4 g, Sodium 679.5 mg, Sugar 2.5 g
BREAKFAST TACOS WITH CHORIZO, EGG AND POTATO
Steps:
- For the pico de gallo: Mix together the tomatoes, lime juice, cilantro, garlic, avocados and onions in a medium bowl. Sprinkle with salt and black pepper. Cover and chill.
- For the tacos: Heat the oil in a large skillet over medium-high heat. Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 minutes. Transfer the chorizo to a paper-towel-lined-plate. Add the potatoes and cook, covered, stirring occasionally until soft, 6 to 8 minutes. Sprinkle with salt and pepper. Transfer to a paper-towel-lined-plate. Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes. Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. Toast the tortillas in a small skillet over medium-high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute. Transfer to a platter. Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo. Reserve any leftover pico de gallo for another use. Fold each tortilla in half and serve with the sour cream and hot sauce.
BREAKFAST TACOS WITH HOMEMADE CHORIZO, CRISPY POTATOES, AND EGG
Super-flavorful (and super-easy) homemade fresh chorizo and crispy hash brown potatoes take these tasty breakfast tacos to the next level.
Provided by Rhoda Boone
Categories Pork Breakfast Kid-Friendly Cinco de Mayo Jalapeño Tortillas Taco Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 21
Steps:
- Make the chorizo:
- Using the flat side of a knife, smash garlic. Finely chop, then sprinkle with salt. Press flat side of knife into garlic and drag it across, repeating until a paste forms. Place pork in a medium bowl and add garlic paste. Finely chop 1 medium-sized chipotle chile with seeds and add to pork (you should have about 1 Tbsp. chopped chile). Add vinegar and 2 Tbsp. adobo from can and stir to combine.
- Make the tacos:
- Heat 8 cups cold water in a large pot over medium-high. Add potatoes and vinegar and season liberally with salt. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook until potatoes are just tender, about 5 minutes, and drain well.
- Meanwhile, heat a large cast-iron or non-stick skillet over medium-high. Add 1 Tbsp. oil and reserved chorizo. Cook, breaking chorizo into small pieces with a wooden spoon, until browned and cooked through, 4-6 minutes. Using a slotted spoon, transfer to a large bowl, and reserve fat in skillet. (You will need 3 tablespoons fat to cook the potatoes, so add a few more tablespoons of oil if necessary.)
- Heat the skillet over medium. Add potatoes, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss potatoes in oil and cook, stirring often, until golden brown, crispy, and cooked through, about 18 minutes. Be patient-cooking your potatoes slowly will guarantee a soft, fluffy interior and a perfectly crisp exterior. Add scallions and 1 Tbsp. butter and cook, stirring occasionally, until scallions are soft, 2 minutes more. Add potato mixture to chorizo; reserve skillet.
- While potatoes cook, combine eggs, milk, 1/4 tsp. salt, and remaining 1/4 tsp. pepper in a medium bowl. Heat tortillas in a dry medium skillet over medium until hot and lightly toasted (or wrap them in damp paper towels and heat in a microwave for about 20 seconds). Wrap in damp paper towels and keep warm between 2 plates.
- Heat reserved skillet over medium and add remaining 1 Tbsp. butter. Add egg mixture and cook, stirring occasionally, until barely set, about 2 minutes. Return sausage and potatoes to skillet and cook, stirring occasionally, until reheated, about 2 minutes.
- Place 2 tortillas each on 4 plates and divide egg mixture among tortillas. Top with cheese, hot sauce, avocado, and cilantro.
- Do Ahead
- Chorizo can be made up to 3 days in advance and stored in the refrigerator.
CHORIZO, POTATO, AND EGG TACOS
This spicy mix of eggs and potatoes is a fun dish for breakfast or brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes 8 tacos
Number Of Ingredients 6
Steps:
- Heat broiler, with rack in top position. Place poblano on a rimmed baking sheet and broil until charred, 7 to 10 minutes, flipping halfway through. (Alternatively, roast over a low gas flame.) Transfer to a bowl, cover tightly with plastic wrap, and let steam 10 minutes. Rub with a paper towel to remove skin. Discard stem and seeds and slice poblano into 2-inch strips.
- Meanwhile, in a large nonstick skillet with a lid, bring potato to a boil in 1 cup cold water. Cover, reduce heat, and simmer until tender when pierced with a knife, about 7 minutes. Drain potato and return to skillet. Add chorizo and cook over medium-high, breaking up meat with a wooden spoon and stirring occasionally, until sausage is cooked through and potato begins to brown, about 5 minutes. Add eggs and cook, stirring, until cooked through, about 2 minutes. Serve with tortillas, poblano strips, and salsa.
Nutrition Facts : Calories 570 g, Fat 32 g, Fiber 3 g, Protein 27 g
CHORIZO, POTATO, AND EGG BREAKFAST TACOS (TEX-MEX)
In south Texas, breakfast tacos are a way of life. There is a taco joint on every street corner. I make tacos for breakfast almost every weekend. This mixture is one of our favorites. I took a big batch in to work one morning and it was a huge hit.
Provided by Pokey in San Antonio
Categories Breakfast
Time 40m
Yield 16 tacos, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Peel and dice 3 medium baking potatoes. Pieces should be about what you would do for potato salad (about 1/2" cubed).
- Heat oil and brown potatoes. Season liberally with salt and pepper. Once the potatoes start to brown, reduce heat and cover. The idea is to have them lightly brown, but still soft. Add the sliced onions when you cover and reduce the temp to med-low. Stir occasionally. When done, set aside.
- The best chorizo is a kielbasa style (big fat links in natural skin). Remove from skin and chop up. Fry in skillet until done, drain and set aside. Reserve 2 tbl of the chorizo grease.
- Scramble the eggs in the reserved grease. Salt and pepper the eggs, and when almost set, add the potatoes and the chorizo.
- Fold the mixture together then cover and remove from the heat. Serve immediately on warm flour tortillas, toped with cheddar cheese and your favorite taco sauce.
CHORIZO AND SCRAMBLED EGG BREAKFAST TACOS
These breakfast tacos are only as spicy as the chorizo and salsa that you choose but they definitely pack flavor.
Provided by Annacia
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.
- Whisk eggs and 2 tablespoons cilantro in medium bowl.
- Season with salt and pepper.
- Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes.
- Add green onions and sauté 2 minutes.
- Add egg mixture and stir until very softly set, about 1 minute.
- Remove egg mixture from heat.
- Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half.
- Serve with sour cream and hot sauce, if desired.
Nutrition Facts : Calories 976, Fat 70.9, SaturatedFat 31.6, Cholesterol 528.8, Sodium 1806.8, Carbohydrate 27.1, Fiber 3.9, Sugar 1.9, Protein 56.3
More about "breakfast tacos with homemade chorizo crispy potatoes and egg recipes"
BREAKFAST TACOS WITH CHORIZO, EGG AND POTATO : RECIPES …
From cookingchanneltv.com
MEXICAN BREAKFAST TACOS (CHORIZO AND EGG) | RECIPETIN EATS
From recipetineats.com
BREAKFAST TACOS WITH CHORIZO EGGS AND POTATOES RECIPE
From todaysdelight.com
SIMPLE CHORIZO BREAKFAST TACOS WITH POTATOES AND EGGS
From highlandsranchfoodie.com
CRISPY CHORIZO & EGG BREAKFAST TACOS - BON LAPéTIT
From morganicmind.com
4-INGREDIENT CHORIZO AND EGG BREAKFAST TACOS SAVE …
From myrecipes.com
CHORIZO POTATO AND EGG BREAKFAST SKILLET RECIPE CARD
From hispanicfoodnetwork.com
CHORIZO BREAKFAST TACOS WITH POTATO HASH AND FRIED EGGS
From bonappetit.com
CHORIZO AND POTATO BREAKFAST TACOS - THE CHUNKY CHEF
From thechunkychef.com
BREAKFAST TACOS WITH CHORIZO : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHORIZO AND EGGS BREAKFAST TACOS - THERESCIPES.INFO
From therecipes.info
BREAKFAST TACOS WITH CRISPY POTATOES, CHORIZO, AND FRIED EGG
From seriouseats.com
EASY BREAKFAST TACOS RECIPE - MY KITCHEN LOVE
From mykitchenlove.com
CHORIZO AND POTATO BREAKFAST TACOS ⋆ REAL HOUSEMOMS
From realhousemoms.com
EGG, CHORIZO, AND POTATO BREAKFAST TACO | TABASCO® RECIPES
From tabasco.com
CHORIZO BREAKFAST TACOS RECIPE | ONTARIO PORK
From ontariopork.on.ca
CHORIZO AND POTATO BREAKFAST TACOS RECIPE | NELLIE'S FREE RANGE EGGS
From nelliesfreerange.com
EASY BREAKFAST RECIPE: CHORIZO, EGG & POTATOES TACOS
From thirtyminusone.com
BREAKFAST TACOS WITH CRISPY POTATOES, CHORIZO, AND FRIED EGG
From fooddiez.com
CHORIZO BREAKFAST TACOS - COOKING FOR MY SOUL
From cookingformysoul.com
BREAKFAST TACOS WITH HOMEMADE CHORIZO, CRISPY POTATOES, AND EGG
From mealplannerpro.com
BREAKFAST TACOS WITH HOMEMADE CHORIZO CRISPY POTATOES AND …
From recipesforweb.com
POTATO-CHORIZO BREAKFAST TACOS WITH HOMEMADE SALSA - WHATEVER PIECES
From whateverpieces.com
BREAKFAST TACOS WITH CHORIZO, POTATOES AND EGGS | RECIPE CART
From getrecipecart.com
POTATO, CHORIZO AND EGG BREAKFAST TACOS - HUG FOR YOUR BELLY
From hugforyourbelly.com
BREAKFAST TACOS - ISABEL EATS {EASY MEXICAN RECIPES}
From isabeleats.com
BREAKFAST TACOS WITH CRISPY POTATOES, CHORIZO, AND FRIED EGG RECIPE
From pinterest.ca
BREAKFAST TACOS WITH HOMEMADE CHORIZO CRISPY POTATOES AND …
From find-easy-recipes.com
AWESOME CHORIZO BREAKFAST TACOS WITH POTATO HASH AND FRIED EGGS
From the2spoons.com
CHORIZO BREAKFAST TACOS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CHORIZO BREAKFAST TACOS RECIPE | ONTARIO PORK
From ontariopork.on.ca
BEST BREAKFAST TACO RECIPES - THERESCIPES.INFO
From therecipes.info
CHORIZO AND POTATO BREAKFAST TACOS - COOKING AND CUSSING
From cookingandcussing.com
CHORIZO BREAKFAST TACOS WITH SOFT SCRAMBLED EGGS - THE INSPIRED …
From theinspiredhome.com
BREAKFAST TACOS BOARD WITH CHORIZO HASH - BARBARA BAKES™
From barbarabakes.com
CHORIZO POTATO CRISPY TACOS - EASY DELICIOUS FAMILY RECIPE, ENJOY.
From mexicoinmykitchen.com
CHORIZO AND POTATO CRISPY TACOS » DJALALI COOKS
From djalalicooks.com
BREAKFAST TACOS WITH EGGS, CHORIZO, AND TATER TOTS
From treatsandeatsblog.com
POTATO, SCALLION & CHORIZO CRISPY TACOS - PATI JINICH
From patijinich.com
BREAKFAST TACOS WITH EGGS, POTATO, CHORIZO AND JARLSBERG CHEESE
From cheesebar.ca
BREAKFAST TACOS WITH HOMEMADE CHORIZO, CRISPY POTATOES, AND …
From groups.io
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love