Taco Tuesday started early with these Chorizo Breakfast Tacos with Potato Hash and Fried Eggs. This is Rick Martinez’s recipe from Bon Appetite. I love so many of his recipes and this one is a hit. Ok, so I have to say that the recipe calls for crumpled cotija cheese and I forgot to add!! Well, they were delicious without that! Cotija is a cow’s milk hard cheese that originated in Mexico. It is named after the town of Cotija, Michoacán. If you don’t like feta, use Monterrey Jack or a medium cheddar. Here’s a link for Cotija:https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=19757593&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FRancho-Grande-Part-Skim-Cotija-Cheese-10-oz%2F19757593.
I used homemade chorizo that is on the blog. Here’s the link for that recipe: https://the2spoons.com/homemade-chorizo-with-eggs-hashbrowns/. There are great brands at the local super markets that have great Mexican Chorizo which is what you use in this recipe. I’ve used this brand before and it’s good.
Awesome Chorizo Breakfast Tacos with Potato Hash and Fried Eggs
Want another breakfast recipe? I have lots on the blog: https://the2spoons.com/best-10-minute-breakfast-fried-egg-quesadilla/
Here’s the recipe for these awesome breakfast tacos! You will love them. I you aren’t already having Mexican food for Breakfast, please do. It just takes breakfast to a new level.
Chorizo Breakfast Tacos with Potato Hash and Fried Eggs
Ingredients
- 1 large spring onion, tops removed, bulb thinly sliced, or 1 small shallot, thinly sliced
- 1 tbsp apple cider vinegar
- kosher salt
- 2 tbsp vegetable oil, divided
- 4 oz chorizo, casings removed
- 1 small yellow onion, chopped
- 2 garlic cloves, thinly sliced
- 1 small russet potato
- 4 olive oil basted Fried Eggs
- Warm tortillas, watercress or cilantro, crumbled cotija cheese (you can use Monterrey Jack) lime wedges for serving
Olive Oil Eggs
- 3 tbsp olive oil
- 2 large eggs
- salt and freshly ground pepper
Instructions
- Give spring onion, vinegar, and a pinch of salt a good toss in a small bowl. Let sit while you prepare the hash; this will be just enough time to lightly pickle the onion.
- Heat 1 Tbsp. oil in a medium skillet over medium. Cook chorizo, breaking up with a wooden spoon and stirring occasionally, until brown and cooked through, about 5 minutes. Transfer chorizo to a plate with a slotted spoon.
- Add yellow onion and garlic to fat in skillet and cook, stirring occasionally, until softened, 6–8 minutes.
- Meanwhile, grate potato on the coarse holes of a box grater; squeeze firmly over sink to remove excess water.
- Add potato, chorizo, and remaining 1 Tbsp. oil to skillet. Cook, turning hash occasionally and breaking up with a spoon, until potato is golden brown, cooked through, and crunchy around the edges, 8–10 minutes.
- Assemble tacos with hash, fried eggs, tortillas, watercress, drained pickled spring onions, and cotija. Serve with lime wedges for squeezing over.
Olive Oil Eggs
- Heat oil in a medium nonstick skillet (a 10" skillet is perfect for 2 eggs) over medium-high. When oil is shimmering, carefully add eggs one at a time, shaking pan gently after each addition. Cook eggs, shaking pan occasionally to keep them from sticking to each other (a rubber spatula can help nudge them apart if needed), until edges are golden brown, about 2 minutes. Carefully tilt skillet toward you so that oil pools at front edge of pan. Spoon hot oil over egg whites, especially anywhere they are still translucent, while avoiding yolks, until whites are set, about 1 minute more. Transfer to a paper towel–lined plate to blot oil; season with salt and pepper.