Confession: This recipe is not textbook definition healthy.
But it is good for your soul.
Breakfast tacos have one of my favorite breakfast foods since I was a kid, but after moving to Austin in November 2003, they became an integral part of life. They’re cheap, fast, easy, filling, and delicious. You can throw almost anything in them and they’re great if you’re on the go (just wrap them in foil).
Potato, Egg + Chorizo Breakfast Tacos
2 Russet Potatoes, chopped into half inch pieces
2-3 In Chorizo (uncooked sausage, not hard)
Garnishes: Avocado, shredded cheese, salsa, hot sauce.
Melt coconut oil in nonstick skillet over medium heat. Add potatoes and cook, stirring frequently until slightly browned (about 15 minutes).
Add chorizo (without the casing) and mix into potatoes. Cook for 3-5 minutes. The potatoes will take on the deep red-orange color of the chorizo spices.
Crack eggs and add to potato chorizo mixture, stirring and scrambling in. You can always break eggs and beat in another bowl, but that’s an unnecessary step and extra bowls to clean. Cook until desired doneness.
Heat tortillas in a skillet over high heat. Move to plate and top with taco filling. Garnish tacos with anything your heart decides. My favorite is chopped avocado, shredded cheddar, and Tapatío. Yum!