Chorizo, Potato, and Egg Tacos

Prep Time:
25 mins
Total Time:
30 mins
8 tacos

This spicy mix of eggs and potatoes is a fun dish for breakfast or brunch.


  • 1 large poblano chile

  • 1 medium russet potato (½ pound), peeled and cut into ¾-inch pieces

  • ½ pound fresh chorizo, casings removed

  • 4 large eggs, lightly beaten

  • 8 small flour tortillas, warmed or lightly toasted

  • Summer Salsa Picante


  1. Heat broiler, with rack in top position. Place poblano on a rimmed baking sheet and broil until charred, 7 to 10 minutes, flipping halfway through. (Alternatively, roast over a low gas flame.) Transfer to a bowl, cover tightly with plastic wrap, and let steam 10 minutes. Rub with a paper towel to remove skin. Discard stem and seeds and slice poblano into 2-inch strips.

  2. Meanwhile, in a large nonstick skillet with a lid, bring potato to a boil in 1 cup cold water. Cover, reduce heat, and simmer until tender when pierced with a knife, about 7 minutes. Drain potato and return to skillet. Add chorizo and cook over medium-high, breaking up meat with a wooden spoon and stirring occasionally, until sausage is cooked through and potato begins to brown, about 5 minutes. Add eggs and cook, stirring, until cooked through, about 2 minutes. Serve with tortillas, poblano strips, and salsa.

    chorizo potato taco
    Petrina Tinslay

Cook's Notes

In a heavy skillet, toast tortillas over medium until browned in spots. Or, wrap a stack of them in parchment-lined foil and warm in a 400-degree oven for 5 minutes. Corn tortillas work as well.

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