Breakfast Tacos With Crispy Potatoes, Chorizo, and Fried Egg Recipe

Photograph: J. Kenji Lopez-Alt. Video: Serious Eats Video.

Breakfast tacos with crispy potatoes fried in chorizo fat and a soft fried egg on top.


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Note: Mexican chorizo should not be confused with the dry-cured Spanish chorizo. If you can't find Mexican chorizo, you can make it yourself.

Recipe Details

Breakfast Tacos With Crispy Potatoes, Chorizo, and Fried Egg Recipe

Active 30 mins
Total 30 mins
Serves 2 to 3 servings


  • 1 large russet potato (about 10 ounces), cut into 1/2-inch cubes

  • Kosher salt

  • 1 tablespoon distilled white vinegar

  • 1 tablespoon vegetable oil, divided

  • 3 ounces Mexican-style raw chorizo (see note)

  • 2 scallions, thinly sliced, whites and greens reserved separately

  • 1 serrano pepper, thinly sliced

  • Freshly ground black pepper

  • 4 large eggs

  • 4 soft flour or corn tortillas, warm

  • 1 cup homemade or store-bought roasted tomato salsa

  • Chopped cilantro, sour cream or Mexican crema, and lime wedges for serving


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Nutrition Facts (per serving)
489 Calories
22g Fat
53g Carbs
21g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 489
% Daily Value*
Total Fat 22g 28%
Saturated Fat 6g 31%
Cholesterol 269mg 90%
Sodium 623mg 27%
Total Carbohydrate 53g 19%
Dietary Fiber 8g 27%
Total Sugars 4g
Protein 21g
Vitamin C 19mg 94%
Calcium 129mg 10%
Iron 4mg 21%
Potassium 1040mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)