Breakfast Tacos With Crispy Potatoes, Chorizo, and Fried Egg | Benny Crocker
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Cooking tools:
- Cutting board
- Chef's knife
- Saucepan
- Skillet
- Wooden spoon
- Colander
- Mixing bowl
- Plate
- Measuring spoon
- Measuring cup
- Stove
Ingredients
- 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 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
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