Chorizo and Potato Breakfast Tacos
If we had to choose a breakfast taco to end all breakfast tacos, it would consist of spicy chorizo, crispy potatoes, and fluffly scrambled eggs all cuddled up i
Ingredients
- 1 tablespoon vegetable oil
- 1 ounce Yukon gold potatoes, cut into 1/8-inch cubes (for about 1/2 cup)
- 1/2 cup yellow onion, finely chopped
- Salt and freshly ground black pepper to taste
- 4 ounces Spanish chorizo, casings removed
- 3 Nellie's Free Range Eggs
- 3 small flour or corn tortillas, warmed or grilled
- Avocado for topping
- Salsa for topping
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