This Breakfast Taco Recipe is perfect for a weekend breakfast board featuring crispy potatoes, cheesy, scrambled eggs, and spicy chorizo. It’s perfect to feed brunch to a crowd!
❤️ Why You’ll Love this Recipe: This easy breakfast recipe does not skimp on flavor. It has all of the textures you’re looking for (crispy, crunchy potatoes with a fluffy interior, soft, scrambled eggs, and gooey melted cheese), plus tons of flavor, with minimal effort.
This recipe is from a new cookbook, Big Boards For Families, written by a food blogging friend, Sandy Coughlin, Reluctant Entertainer. This cookbook has over 50 healthy, wholesome charcuterie boards and food spreads that brings everyone around the table. It’s a fun way to share a meal with family and friends.
How to Make Chorizo Breakfast Tacos
Chorizo is the central flavor in these savory tacos. It’s a heavily seasoned sausage that’s often bright red and spicy. Look for it in the breakfast meat section of your grocery store.
First, you’ll saute the chorizo. The flavors from the sausage will infuse the other ingredients with spices.
Note: when you return the chorizo from the plate back to the pan, you don’t have to add the accumulated fat and juices that have drained off of the sausage.
Instead of cooking the eggs directly in the skillet, fry your eggs for these tacos in a separate pan. Sandy likes to scramble the eggs, which make serving the breakfast tacos easier and less messy (no runny yolks).
Once you add the eggs on top of the hash, the heat from the hash will melt your cheese slices on top.
Arranging a Breakfast Taco Board
This board has a wonderful balance of flavors and colors. Chorizo is very rich so the mix of tortillas, veggies and fruit give a lightness and freshness to the hash.
A great board, whether it’s for breakfast or dessert, has a nice combination of sweet, salty, spicy, fresh, soft, cool and crunchy flavors and textures.
To add some sweetness to this savory breakfast taco recipe, add fresh fruit. Many grocery stores sell cut up melon and pineapple. This is a shortcut and time saver.
Tip: To make arranging the board easier, place your skillet on the board and arrange all your topping and side ingredients around it. That way when the hash is ready you can place the filled pan on the board and serve.
How to Serve Chorizo Breakfast Tacos
To serve, grab a tortilla or a pile of tortilla chips. Scoop the egg and hash mixture on top. Finally, add your favorite toppings. We like:
- Died fresh tomatoes
- Sour cream
- Fresh chopped cilantro
- Sliced jalapeno
- Sweet corn
- Creamy guacamole
- Chunky salsa
- Chips for crunch
To complete the meal, serve some sliced melon or pineapple on the side.
Chorizo hash can be stored in an airtight container for up to three days in the refrigerator.
I recommend storing the additional items and toppings in their original containers or in new airtight containers in the fridge.
To reheat leftovers, scoop out a serving of chorizo hash and microwave for a minute, then add 10-second intervals until you reach your desired temperature.
Breakfast Tacos with Chorizo Hash
- 2 pounds Yukon Gold potatoes cut into ¼-inch pieces
- 2 ½ tablespoons apple cide vinegar
- 2 tablespoons kosher salt plus more to taste
- ¼ cup avocado or canola oil divided
- 1 pound ground chorizo removed from casing
- 4 stripls maple center-cut baon cut into 1-inch pieces
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 teaspoon coriander
- 1 teaspoon cumin
- ¾ teaspoon smoked paprika
- Freshly ground black pepper
- 10 eggs beaten
- 6 slices sharp yellow cheddar cheese
- ¼ cup chopped cilantro
- For serving: corn tortillas cherry tomatoes, sour cream, cilantro, jalapeno peppers, corn, guacamole, salsa, tortilla chips, sliced red cabbage, pineapple chunks, watermelon chunks, cantaloupe chunks, honeydew melon chunks
- Preheat the oven to 375°F.
- Place the potatoes in a large saucepan and cover with 6 cups cold water, the apple cider vinegar and the salt; stir. Bring the water to a boil, then reduce to a simmer. Simmer for 6 to 8 minutes, until the potatoes are fork tender. Drain the potatoes and set aside.
- In a 12-inch cast iron skillet, heat 1 tablespoon of the oil over medium heat. When the oil is hot, add the chorizo and bacon. Cook for 8 to 10 minutes.
- Remove the chorizo and bacon, leaving the fat in the skillet, and transfer to a plate. Add the onion and garlic to the skillet and cook over medium-low heat until tender, 10 to 12 minutes. Transfer the onions to the plate with the meat.
- Heat 2 tablespoons oil in the skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until browned and crisp, 20 minutes or so. Add the coriander, cumin, and paprika and stir to coat. Add salt and pepper to taste; add the meat mixture to the potatoes, stir to combine, and set aside.
- In a medium nonstick skillet, heat the remaining 1 tablespoon oil over medium heat. Add the beaten eggs and season with salt; cook the eggs until just scrambled–don’t overcook.
- Transfer the eggs to the top of the hash and top with the cheddar slices. Cover with a lid or foil to melt the cheese. Garnish the top with the chopped cilantro. Keep warm until serving.
Breakfast Taco Board Assembly
- On a large board, place two stacked hot pads or a trivet in the center for the skillet. (The skillet will be very hot.) Place the warm tortillas in a linen towel or a basket, and place on the inside edge of the board.
- Fill 7 small bowls with the tomatoes, sour cream, cilantro, jalapeno, corn, guacamole, and salsa, and place on the board. Fill in empty spades with the chips. Next, lay down the cabbage.
- Arrange the pineapple, watermelon, cantaloupe, and honeydew melon on the board.
- When ready to serve, set they skillet of chorizo hash on the board.