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Chorizo Potato Breakfast Tacos

Chorizo Potato Breakfast Tacos

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Whenever I workout in the morning I crave protein in a big way, and a bowl of yogurt will not do the trick.  I immediately dash home, make coffee, kiss Lenny, shower and then whip up breakfast.  A favorite protein-rich breakfast is tacos, especially these chorizo potato breakfast tacos.


Chorizo Potato Breakfast Tacos | Chez Us


Breakfast tacos are so easy to make, as well they are incredibly versatile.  Our breakfast tacos usually are made with whatever leftovers are in the fridge, such as precooked beans, lentils or roasted vegetables.  Every so often,  I toss in some meat, such as chorizo.  Chorizo just happens to be a staple in this Portuguese/Basque home.  We even have a chorizo section in the freezer;  yes, we are weird.

When I get a hankering for these tacos, I usually precook some fingerling potatoes the night before, to make breakfast quick and easy.  Fingerlings are great because they are small, cook quickly, and you do not need too many of them of fill up your tortillas.  While the chorizo is cooking, I make up a little salsa out of cilantro, onion and lime juice, as it adds a lovely freshness to the tacos, and puts that morning skip in your day!


Chorizo Potato Breakfast Tacos | Chez Us


Yield: 2 servings

Chorizo Potato Breakfast Tacos

Chorizo Potato Breakfast Tacos | Chez Us

Super easy recipe for Chorizo Potato Breakfast Tacos using fingerling potatoes, eggs and spicy chorizo it is a great way to get the day going.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 8 fingerling potatoes, precooked the day before and then sliced into small pieces
  • 1 chorizo, casing removed and crumbled
  • 2 eggs, scrambled
  • 1/3 cup cilantro, roughly chopped
  • 1 tablespoon finely minced onion, red or sweet white, I use what I have on hand
  • 1/2 teaspoon fresh lime juice
  • sprinkle of queso


    Mix together the cilantro onion, lime juice, and salt to taste in a small bowl.  Set aside.

    Place the chorizo in a large frying pan and cook over medium heat for 5 minutes. Stir often with a spoon or fork to break apart.  Pour off any excess of oil.

    Stir the potatoes into the chorizo. Remove from the heat and set aside.

    Scramble the eggs.

    Warm the tortillas.

    Place a small amount of the chorizo mixture onto a tortilla, top with scrambled egg and some of the cilantro salsa.

    Sprinkle with some queso, about a tablespoon or more if you want.



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Paula - bell'alimento

Monday 9th of June 2014

This is exactly what I need to jump start my day.


Saturday 7th of June 2014

I kind of hope this celebration of tacos never ends.


Thursday 29th of May 2014

Anyone with a chorizo-dedicated section in the freezer is my kind of people! I come home hangry after a morning run, and protein is the only cure. I have no doubt that these breakfast tacos would put a spring in my step for the rest of the day. I adore potatoes with chorizo!

Maria | Pink Patisserie

Thursday 29th of May 2014

I'm big, big on protein for breakfast these days! I love your tacos Denise! So yummy!

Maya @Alaska from Scratch

Wednesday 28th of May 2014

I need these right now! Drooling over here... :)

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