Crispy Potato Chorizo Breakfast Tacos

Any time, any day.

Skip to Recipe

One of the most glorious things about a breakfast taco is that you can eat it any time of day, and these crispy potato chorizo tacos are no exception. Warm flour tortillas are stuffed with fluffy scrambled eggs and chorizo potato hash for a hearty handheld meal that promises to satisfy no matter when you’re enjoying it.

This recipe calls for Mexican-style fresh chorizo, which is typically sold in uncooked links like Italian sausage. If you can’t find it, you can also use Spanish chorizo, which comes cured and fully cooked in thinner links. Just cut them into ¼” half-moons and brown them in a pan with a little oil to crisp them up. If that’s not an option either, you can also go completely rogue and just use bacon or Italian sausage. The flavors will be completely different at that point, but it will still be a delicious taco.

For the ultimate potato hash, simmer the potatoes until they’re just barely tender. If they cook too long in the water, they’ll fall apart when you fry them. While you should have some chorizo fat left in the pan, you will need to add even more oil to fry the potatoes: it takes more than you’d think to successfully cook a hash. Once they go in the pan, the potatoes take a bit to get crispy—I’ve never had them finish under 12 minutes—but I promise it’s absolutely worth the wait!

You can top these tacos anyway you want. I opted for Cotija cheese and fresh cilantro, but you can go with mozzarella or Oaxaca cheese for a gooier vibe or even nix the cheese completely and just add a squeeze of hot sauce.

Leftover potato and chorizo hash can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove in a dry pan- no need to add oil! If you don’t mind reheated eggs, the assembled tacos can also be stored in the refrigerator for 3 days. I recommend simply reheating in the microwave, covered, until warmed through.

Enjoy!

---

Crispy Potato Chorizo Breakfast Tacos

(Makes 6)

1 lb. russet potatoes, peeled and cut into ½” cubes

1 tbsp. kosher salt, plus more

5 tbsp. plus 1 tsp. neutral oil, divided

8 oz. fresh Mexican chorizo

4 large eggs

6 (6”) flour tortillas, warmed

Cotija, for serving

Fresh cilantro, for serving

Equipment: large highsided pan, medium nonstick pan

Instructions

Fill a large high-sided pan with about 4 cups water. Season with 1 tablespoon salt and add potatoes. Bring to a boil over high heat; reduce heat to medium and simmer until potatoes are just barely tender, 2-3 minutes. Drain potatoes through a fine mesh sieve; set aside.

Wipe pan dry, then add 1 tablepsoon oil and set back over medium heat. Add chorizo and cook, breaking up into small chunks with a spatula, until chorizo is cooked through, browned, and crisp, 4-5 minutes. Remove to a small plate, leaving as much fat in the pan as possible. Set aside.

In a medium bowl, whisk together eggs and a pinch of kosher salt until completely blended. Add 2 tablespoons tap water and set aside to sit for about 10 minutes while cooking the potatoes.

Set pan back over medium-high heat and add 4 tablespoons oil. Add potatoes and cook, stirring every few minutes, until crisp on all sides, 10-12 minutes. Season with ¼ teaspoon salt, then taste and season with additional salt as needed. Return chorizo to skillet and toss to combine. Set pan aside and keep warm.

In a medium nonstick pan, heat 1 teaspoon oil over medium-high heat. Briefly whisk eggs to reincorporate, then pour into pan. Let sit in a layer for about 15 seconds, then, using a rubber spatula, gently push the eggs from the edge of the pan into the center, stirring in a circular motion to encourage them to form curds as they cook.

Continue to scramble the eggs until they start to firm up and appear almost set (this will take 1-2 minutes). When egg still seems slightly undercooked, remove to a plate. (Eggs will continue to set up as they cool.)

To build tacos, divide crispy potatoes, chorizo, and eggs between warmed tortillas; top with cotija and cilantro as desired.

Originally posted May 4, 2025.