Chorizo and Egg Tacos

Photo by Zachary Dailey, Dailey Life Photography
Servings: 4


10 ounces pork chorizo 

16 ounces frozen roasted potatoes or southern style hash browns 

4 eggs

4 taco size tortillas 

1/2 cup pico de gallo 

Sour cream or Mexican crema cheese as needed


In a large skillet, sauté chorizo until fully cooked. 

Remove from pan and set aside. 

Prepare roasted potato or hash browns according to package directions. 

Remove to paper towel lined plate to drain off any remaining grease. 

Prepare eggs sunny side up or over medium. 

Warm tortillas in a dry skillet over medium heat for 10 to 15 seconds each side. 

To assemble tacos, layer potatoes and chorizo then top with egg. 

Garnish with pico and sour cream or Mexican crema cheese.

Publisher’s note: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.


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