Breakfast Tacos with Crispy Potatoes, Chorizo, and Fried Egg

Ingredients

serves Serves 2 to 3, active time 30 minutes, total time 30 minutes

• 1 large russet potato (about 10 ounces), cut into 1/2-inch cubes
• Kosher Salt
• 1 tablespoon distilled white vinegar
• 1 tablespoon vegetable oil, divided
• 3 ounces Mexican-style raw chorizo (see note above)
• 2 scallions, thinly sliced, whites and greens reserved separately
• 1 serrano pepper, thinly sliced
• Freshly ground black pepper
• 4 eggs
• 4 soft flour or corn tortillas, warm
• 1 cup homemade or store-bought roasted tomato salsa
• Chopped cilantro, sour cream or Mexican crema, and lime wedges for serving

Procedures

1. Place potatoes in a small saucepan and cover with cold water by 1-inch. Add 1 tablespoon kosher salt and the vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are softed, about 8 minutes. Drain and let rest for 5 minutes to dry.
   
2. While potatoes cook, heat 2 teaspoons of vegetable oil in a medium non-stick or cast iron skillet over medium-high heat until shimmering. Add chorizo and cook, breaking it up with a wooden spoon, until cooked through. Transfer chorizo to a small bowl, leaving oil behind.
   
3. When potatoes have dried, reheat chorizo oil over high heat until shimmering. Add potatoes and cook, tossing occasionally, until crisp and golden brown all over, about 15 minutes. Add scallion whites and serranos and continue to cook, tossing, until softened and aromatic, about 1 minute longer. Stir in chorizo and season to taste with salt and pepper. Transfer to a plate and keep warm. Wipe out skillet.
   
4. Add remaining teaspoon oil and heat over medium-high heat until shimmering. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny, about 1 1/2 minutes. Remove from heat.
   
5. Divide potato mixture between tortillas. Top each with a fried egg and some salsa. Serve immediately with chopped cilantro, scallion greens, sour cream or Mexican crema, and lime wedges.

Breakfast Tacos with Eggs, Spinach, and Bacon

Ingredients

serves Serves 2 to 3, active time 30 minutes, total time 30 minutes

• 4 slices thick-cut bacon, cut into 1/4-inch pieces
• 2 medium cloves garlic, thinly sliced
• 1 quart packed flat leaf spinach leaves, roughly chopped
• Kosher salt and freshly ground black pepper
• 1 tablespoon butter
• 4 eggs, beaten
• 1 cup homemade or store-bought salsa verde
• 4 soft flour or corn tortillas, warmed
• Crumbled queso cotija or feta cheese, lime wedges, and sliced scallions and cilantro for garnish

Procedures

1. Cook bacon in a medium non-stick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving fat behind.
   
2. Add garlic to bacon fat and cook over medium heat, stirring constantly, until fragrant and pale golden, about 1 minute. Add half of spinach and cook until wilted, about 30 seconds. Add remaining spinach and cook until wilted and most of the liquid has evaporated, about 5 minutes. Season to taste with salt and pepper. Transfer to a paper towel-lined plate and wipe out skillet.
   
3. Melt butter in now-empty skillet over medium heat. Add eggs and cook, stirring constantly, until no longer watery but still moist, about 1 minute. Season to taste with salt and pepper and transfer to a plate.
   
4. Spread salsa over each tortilla and divide spinach evenly. Divide eggs on top of spinach and top with crumbled bacon. Serve immediately with crumbled queso cotija or feta cheese, lime wedges, and sliced scallions and cilantro.