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Bon Appétit

Chorizo Breakfast Tacos With Potato Hash and Fried Eggs

5.0

(8)

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Ted Cavanaugh

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.

Recipe information

  • Yield

    2 servings

Ingredients

1

large spring onion, tops removed, bulb thinly sliced, or 1 small shallot, thinly sliced

1

tablespoon apple cider vinegar

Kosher salt

2

tablespoons vegetable oil, divided

4

ounces fresh chorizo, casings removed

1

small yellow onion, chopped

2

garlic cloves, thinly sliced

1

small russet potato

4

Olive Oil–Basted Fried Eggs

Warm corn tortillas, watercress, crumbled cotija cheese, and lime wedges (for serving)

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Add yellow onion and garlic to fat in skillet and cook, stirring occasionally, until softened, 6–8 minutes.

    Step 4

    Meanwhile, grate potato on the coarse holes of a box grater; squeeze firmly over sink to remove excess water.

    Step 5

    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.

    Step 6

    Assemble tacos with hash, fried eggs, tortillas, watercress, drained pickled spring onions, and cotija. Serve with lime wedges for squeezing over.

Nutrition Per Serving

Calories (kcal) 970
Fat (g) 86
Saturated Fat (g) 19
Cholesterol (mg) 420
Carbohydrates (g) 23
Dietary Fiber (g) 3
Total Sugars (g) 3
Protein (g) 29
Sodium (mg) 850
Explore Bon AppétitTacoTex-MexAmericanChorizoSausageMeatPotatoVegetableEggRusset PotatoQuickEasyNut-FreeFryBreakfastLunchDinner
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Reviews (8)

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  • Easy and delicious! We added cilantro and radishes.

    • Piper W

    • Minneapolis, MN

    • 3/5/2023

  • Simple, easy, and delicious. Thank you for this nice breakfast idea. Sometimes less is more.

    • Christie

    • Dallas, TX

    • 5/17/2021

  • This is a fantastic recipe! Super easy to put together and really tasty too! For leftovers, we skipped the tortilla and put the egg on top of the hash and it was great. Will make again for sure!

    • Grcisgone

    • Greenville, WI

    • 6/19/2020

  • So so good! In Japan and couldn’t find chorizo so had to doctor up with regular sausage (used chili powder, paprika, cinnamon, cloves, vinegar, etc) and that worked really well. Also made my own corn tortillas and so good! A great brunch treat.

    • adamleclair

    • Osaka, Japan

    • 5/17/2020

  • Delicious! I added too much salt to the pickled onions but other than that it was awesome and easy to make

    • Anonymous

    • Houston,Tx

    • 5/10/2020

  • With a little more time in the mornings, we are expanding our breakfast selections. We are great fans of chorizo and anything with crispy potatoes is a winner. As is this recipe. It is easy to make and very tasty. The pickled spring onion added a little zip. Will definitely make it again, and will also make the 'hash' to serve s a side dish.

    • Anonymous

    • Corinth, VT

    • 4/19/2020

  • So good! Breakfast, lunch, dinner...I will definitely make this again. And I followed the recipe to the letter.

    • Anonymous

    • Louisville, KY

    • 3/22/2019