Breakfast Tacos With Crispy Potatoes, Chorizo, and Fried Egg
Receta de Ben Bosch de Benny Crocker.
- Servings: 3
Source: Umami
Ingredients
- large russet potato , cut into 1/2-inch cubes
- Kosher Salt
- tablespoon distilled white vinegar
- tablespoon vegetable oil, divided
- ounces Mexican-style raw chorizo
- scallions, thinly sliced, whites and greens reserved separately
- serrano pepper, thinly sliced
- Freshly ground black pepper
- eggs
- soft flour or corn tortillas, warm
- homemade or store-bought roasted tomato salsa
- Chopped cilantro, sour cream or Mexican crema, and lime wedges for serving