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Chorizo And Potato Breakfast Tacos

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Chorizo And Potato Breakfast Tacos

Ingredients

  • 1 tablespoon vegetable oil
  • 2 ounces yukon gold potato (about 1/2 medium), cut into 1/8-inch cubes (for about 1/2 cup)
  • 1/2 cup finely chopped yellow onion
  • salt
  • freshly ground black pepper
  • 4 ounces mexican chorizo, casing removed
  • 6 large eggs
  • 6 small corn tortillas, warmed or grilled
  • crumbled queso fresco, for topping
  • ancho chile salsa, for topping
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