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
CHORIZO-POTATO TACOS
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.
- Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.
- Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.
Nutrition Facts : Calories 475, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 58 milligrams, Sodium 855 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 19 grams
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 & EGG TACOS
You don't know what your missing until you've had "Mexican Breakfast Tacos" with fresh salsa. While I lived in San Antonio, Texas I got addicted to breakfast tacos and not only had them for breakfast but midnight snacks as well. I looked forward to eating them when I went to work at Alphonso's Mexican Restaurant and this one is...
Provided by Kimberly Biegacki
Categories Tacos & Burritos
Time 20m
Number Of Ingredients 9
Steps:
- 1. Fry up your cooked & diced potatoes in a pan on low heat w/some butter or oil. Season them with the adobo, salt & pepper. Put them in a bowl and set aside.
- 2. Fry up your chorizo just like you would ground sausage. Do not drain your chorizo unless it is really greasy. Ours is from a local butcher so it is perfect w/seasoning & flavor not too much grease. When the chorizo is almost done I add the potatoes and mix it together.
- 3. Whisk your eggs and cream together and add to your chorizo & potato mixture. Cook till done.
- 4. Some fresh salsa makes these tacos superior. This is my homemade yellow tomato salsa that I am currently out of. Looking forward to summer and canning some more.
- 5. Heat up some tortillas in microwave w/a damp paper towel around them or on the stove in a pan for 20 - 30 seconds for each one. Add 2 - 3 tablespoons of chorizo mixture, a pinch of cheese, salsa and then wrap them in tinfoil or serve and eat immediately. --my husband likes sour cream & hot sauce on his.
POTATO, SCALLION & CHORIZO CRISPY TACOS
Potato, Scallion & Chorizo Crispy Tacos recipe from Pati's Mexican Table Season 1, Episode 9 "Chorizo"
Provided by Pati Jinich
Categories Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Bring a medium pot of water to a boil over medium-high heat. Add the potato pieces, once the water returns to a boil, cook for 10 to 12 minutes or until the potatoes are tender. Drain.
- Place the chorizo in a large skillet over medium-high heat. As it cooks, use a wooden spoon or spatula to crumble it into smaller pieces. Once it browns and crisps, 5 to 6 minutes, add the scallions and stir to combine; cook for about 1 minute or until the scallions begin to soften.
- Add the cooked potatoes and salt, mashing them into the chorizo mixture with a potato masher or a wooden spoon, for about 1 minute until well combined. Remove from the heat. Taste, add salt as needed.
- Heat a dry, medium skillet over medium heat. Warm the tortillas in the skillet one at a time for 15 to 30 seconds on each side, to soften them for rolling and so they will not crack as you assemble tacos.
- Place a few tablespoons of the filling on the center of each heated tortilla, and roll, as tightly as you can, into a taco. Insert a wooden toothpick through taco pairs, through the seams to help them retain their roll shape as they cook. When they have all been rolled, finish the tacos by either frying or toasting them.
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.
30 BEST WAYS TO COOK WITH CHORIZO
Spice up your meals with these quick and easy chorizo recipes! From breakfast tacos to pasta to enchiladas, chorizo gives these dishes the perfect kick.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chorizo recipe in 30 minutes or less!
Nutrition Facts :
CHORIZO, POTATOES AND EGGS
A nice breakfast or brunch dish. Serve with warm tortillas, and green chiles on the side, if desired.
Provided by Wiley
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Cook your chopped potatoes in a 12" frying pan.
- Saute chorizo in a sauce pan by it's self, while the potatoes finish cooking.
- Pour cooked chorizo sauce into your cooked potatoes (pour off excess oils to taste).
- Mix the chorizo completely into your cooked potatoes.
- Pour your eggs into your mixed potatoes and chorizo and stir or you can fold and make an omelet.
- Cook until done and server immediately, as scrambled eggs, a burrito or an omelet.
- If your crowd is really big eaters, add spainsh rice and refiried beans -- I make this even on camping trips, you should see the people in the campgrounds looking around when they smell this in the morning, put out some Menudo with onions, clantro and you have a very tasty meal no matter where you are, enjoy.
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 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
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5/5 (8)Total Time 30 minsCategory Breakfast, BrunchCalories 413 per serving
- Combine Pico de gallo ingredients EXCEPT THE SALT in a bowl and set aside while you prepare the rest of the breakfast.
- Cook Chorizo: Heat olive oil in a non stick fry pan over high heat. Add the chorizo and cook, breaking up the pieces, until browned. Remove chorizo into a bowl. Drain excess fat but leave enough to cook the eggs.
- Make the Eggs: Reduce heat to medium. Add garlic, chilies and onion to the pan and sauté for 2 to 3 minutes until translucent and starting to turn golden. Add the eggs and milk and stir slowly with a wooden spoon until the eggs start to set. Remove the pan from the stove while they are still a bit wet because they will keep cooking. Stir through salt and pepper - adjust to taste.
CHORIZO BREAKFAST TACOS WITH POTATO HASH AND FRIED EGGS ...
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5/5 (8)Estimated Reading Time 1 minServings 2
- 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.
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5/5 (2)Total Time 30 minsCategory BreakfastCalories 259 per serving
- Heat vegetable oil in large skillet over MED HIGH heat. Add chorizo and brown, breaking into crumbles until fully cooked and slightly crispy. Transfer to a plate, reserving grease in the skillet.
- Add potatoes and onion, seasoning with salt and pepper to taste, and saute in the chorizo grease (adding a bit of vegetable oil if necessary), until potatoes are tender on the inside and crispy on the outside, about 12-15 minutes.
- Add potato mixture to the cooked chorizo on the plate. Wipe out skillet to remove browned bits of food.
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4/5 (15)Category Breakfast, BrunchCuisine MexicanCalories 246 per serving
- Add the potato and onion, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, about 2 to 3 minutes.
- Cook, stirring occasionally, until the potato cubes are tender and the chorizo is cooked through, about 5 minutes.
FRESH-CHORIZO-AND-POTATO TACOS RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 50 minsServings 12
- In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan.
- In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. Gently knead in the potatoes, leaving some chunks of potato.
- In 2 large skillets, preferably cast-iron or nonstick, heat the oil until shimmering. Add the chorizo-potato mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer.
- Transfer the chorizo-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges.
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4.6/5 (27)Total Time 25 minsCategory BreakfastCalories 91 per serving
- In a large frying pan, heat oil over medium heat. Add potatoes and fry, turning every few minutes to ensure they are crispy and golden on all sides.
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AWESOME CHORIZO BREAKFAST TACOS WITH POTATO HASH AND FRIED ...
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Cuisine MexicanEstimated Reading Time 6 minsCategory Breakfast, Brunch
- 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.
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4.8/5 (6)Total Time 25 minsCategory TacosCalories 393 per serving
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