Chorizo Breakfast Tacos with Potato Hash and Eggs

01Method

1. 1

   Warm the oil in a nonstick skillet over medium-high heat until it begins to shimmer. Place the potatoes and onion on one side of the pan and season with garlic powder, onion powder, salt, and pepper. Place the chorizo on the other side, breaking it into smaller pieces with a spoon. Cook for about 5 minutes until the chorizo is browned and the potatoes have developed a golden crust on both sides, flipping the potatoes halfway through.

2. 2

   Whisk together the eggs, milk, a portion of the cilantro, salt, and pepper in a bowl. Lower the heat and pour the egg mixture into the skillet. Gently stir until the eggs are just barely set, about 3 minutes, then take the pan off the heat.

3. 3

   Lay out the warmed tortillas and distribute the potato hash, chorizo, and scrambled eggs evenly across them. Scatter the remaining cilantro over the top, then finish each taco with Cheddar cheese and a spoonful of salsa.