Breakfast Tacos

Instructions

Place potatoes in a large pot and cover with 1" cold water; season with 1 teaspoon salt and bring to a boil. Simmer until potatoes are tender, 3 to 5 minutes. Drain. Meanwhile, in a large skillet over medium heat, heat oil. Add onion and chorizo; season with salt and pepper. Cook, stirring occasionally, until onion is translucent and sausage is cooked through, 6 to 8 minutes. Move onion mixture to edges of skillet; add more oil if skillet looks dry. Arrange potatoes to center of skillet, then spread in an even layer. Cook, undisturbed, until undersides of potatoes begin to turn brown and crisp, 4 to 6 minutes. Stir potatoes into onion mixture. Remove from heat. In a medium nonstick skillet over medium, melt butter. Pour eggs into skillet; season with salt and pepper. Let set slightly, then reduce heat to medium-low. Drag eggs with a spatula or wooden spoon to create curds. When eggs are cooked to your liking, remove from heat. Lightly toast tortillas over an open flame or in a large dry skillet, then divide among plates. Top tortillas with cheddar, then scoop chorizo, potatoes, and eggs over. Serve with hot sauce, scallions, avocado (if using), and pickled onions (if using) alongside.

• large russet potato Notes: 1, peeled, chopped into 1/2" pieces
• kosher salt
• tbsp. extra-virgin olive oil Notes: 1, or more
• small yellow onion Notes: 1/4, finely chopped
• oz. fresh chorizo sausage Notes: 4, casing removed if necessary
• Freshly ground black pepper
• tbsp. unsalted butter Notes: 2
• large eggs Notes: 3, beaten to blend
• medium flour tortillas Notes: 4
• shredded cheddar Notes: 1/2
• hot sauce Notes: optional, optional, sliced scallions, sliced avocado, and pickled onions, for serving

  Optional