Chorizo and Potato Breakfast Tacos

Ingredients

• 1 lb fresh Mexican chorizo
• 2 large russet potatoes, diced small
• 3 tbsp oil
• 6 eggs
• 1/2 onion, diced
• Flour or corn tortillas
• Salsa verde, cilantro

Instructions

1. 1

   Fry the potatoes in oil over medium heat 15 minutes until golden and tender.

2. 2

   In a separate pan cook the chorizo with onion until browned, about 10 minutes.

3. 3

   Combine the potato and chorizo.

4. 4

   Scramble the eggs softly and fold in.

5. 5

   Serve in warm tortillas with salsa verde and cilantro.