Go Back
Three flour tortilla breakfast tacos loaded with seasoned ground meat, diced potatoes, and fried eggs topped with melted cheddar cheese, pico de gallo, and fresh cilantro, served on a wooden board with a bowl of salsa in the background.

Potato Egg and Cheese Breakfast Tacos

Hearty and savory Mexican-inspired breakfast tacos loaded with crispy diced potatoes, spiced chorizo, a gooey fried egg, melted cheddar, and fresh pico de gallo.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Breakfast
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium Flour tortillas Warmed
  • 2 medium Russet potatoes Peeled and finely diced
  • ½ lb Mexican chorizo Casing removed
  • 4 large Eggs Fried sunny-side up or to preference
  • 1 cup Sharp cheddar cheese Shredded
  • ½ cup Pico de gallo Fresh
  • 1 handful Fresh cilantro Chopped
  • 1 tablespoon Cooking oil For the skillet

Equipment

  • 1 Cast iron skillet For crisping potatoes and browning meat
  • 1 Non-Stick Skillet For perfect fried eggs

Method
 

  1. Heat oil in a skillet over medium heat. Cook the finely diced potatoes until golden brown and tender, about 8-10 minutes.
  2. Push potatoes to one side, add the chorizo to the pan, and cook until browned and crumbly. Mix the meat and potatoes together.
  3. In a separate non-stick skillet, fry the eggs. In the last minute of cooking, sprinkle the cheddar cheese over the eggs to melt.
  4. Warm the tortillas, then spoon the potato and chorizo mixture evenly onto each one.
  5. Top each taco with a cheesy fried egg, fresh pico de gallo, and chopped cilantro. Serve immediately.

Notes

Dice your potatoes very small so they cook quickly and evenly in the skillet, ensuring a perfect crispy texture in every bite.