Breakfast Tacos Recipe

Place the diced potatoes in a large pot and cover with cold water. Add the salt and bring to a boil. Simmer for 3 to 5 minutes until slightly tender, then drain well.

Heat olive oil in a large skillet over medium heat. Add onion and chorizo. Season lightly with salt and pepper. Cook for 6 to 8 minutes while breaking up the sausage until fully cooked.

Push the chorizo mixture to the sides of the skillet. Add potatoes to the center and cook without stirring for several minutes until golden and crisp. Stir everything together.

In a separate nonstick skillet, melt butter over medium heat. Add beaten eggs and season lightly. Cook gently, stirring occasionally, until soft fluffy curds form.

Warm the tortillas in a dry skillet or directly over a flame for about 30 seconds per side until soft and flexible.

Place tortillas on serving plates. Sprinkle cheddar cheese onto each tortilla. Add the potato and chorizo mixture followed by scrambled eggs.

Top with hot sauce, scallions, avocado, pickled onions, or your favorite toppings. Serve immediately while warm.