Mashed Potato Chorizo Breakfast Tacos
In search of the ultimate comforting breakfast? Look no farther than Mashed Potato Chorizo Breakfast Tacos! This breakfast taco recipe is the stuff dreams are made of. They cook up quickly to create a flavorful meal and are great for sharing.
2024 update: This recipe first appeared on Joyfully Mad, where I shared it on behalf of my friend Madison after she gave birth to her second baby boy. I’ve updated this post to include the recipe, as well as many more tips and tricks. I hope you love these breakfast tacos!
Hi, hi, hi! And happy Wednesday, y’all!
I’m bringing you a special dish today, featuring a copycat recipe from a now-defunct breakfast taco joint in my neighborhood.
Because — you probably don’t know this — but breakfast tacos were one of my favorite things as a new mama. And because I love bringing breakfast tacos to new mama friends.
Because, while we had various friends and family members bring us food after Lady A was born, we didn’t have any good, quick and easy breakfast options until my sister visited and made us freezer-friendly breakfast tacos.
So now, whenever a friend has a baby, I like to bring them a breakfast option.
And that option is generally always a taco variation.
Why I love this recipe:
Let’s get down to business and talk about this easy breakfast taco recipe.
They’re not a traditional breakfast taco. There are no soft scrambled eggs, pico de gallo, crispy potatoes, refried beans or even avocado slices in sight. (If you’re looking for a more traditional breakfast taco, check out my Bacon Veggie Egg Breakfast Tacos.)
I believe the taco that this recipe was inspired was called the Hangover Helper… and it’s a unique spin on breakfast tacos.
This recipe involves homemade mashed potatoes. The ground chorizo of your choice. (I purchased store-made chorizo at my local grocery, and you can probably do the same! They should have options, but I chose to get pork.) A sprinkle of cheese. All in a warm flour tortilla. You could totally use a warm corn tortilla, too, or a grain-free one if that’s best for you.
What’s not to love?
They’re incredibly simple, but beyond delicious. They freeze well, too, so they make an excellent meal prep recipe since they’re easy to reheat on busy mornings.
Is your mouth watering yet?
More easy breakfast recipes to try: Croissant Breakfast Sandwich | Tater Tot Breakfast Casserole | Sweet Breakfast Crepes | Old Fashioned Pancake Recipe
What you need to make this recipe:
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- Round Dutch oven (7.5 qt.) or saucepan
- Vegetable peeler
- Colander
- Cast iron skillet
- Liquid measuring cup
- Wooden spoon
- Tongs
- Box grater
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
In addition to these tools, you’ll need some ingredients to make these Chorizo Tacos with Creamy Mashed Potatoes:
- Russet potatoes — you’ll need two small potatoes to make the mashed potatoes. You could substitute it with a gold potato, if you’d prefer, but I really like a russet for a mashed potato due to the starch content.
- Unsalted butter — this is going to add some fat and creaminess to the potatoes. I do not recommend substituting it with a non-dairy option. You can use salted butter, but if you do that, use a light hand adding salt so that the potatoes do not become too salty.
- Milk — you can use whatever milk you’ve got on hand. I like whole milk since that imparts the best flavor, but any milk should work, so long as it is not sweetened.
- Kosher salt — a medium grain kosher salt is what you’re looking for here. A similarly sized sea salt also works.
- Black pepper — freshly ground is my go-to!
- Ground chorizo — pork or chicken chorizo is excellent. I recommend purchasing ground chorizo, which is fresh, so that you can break it up more easily in the pan. Feel free to use mild or spicy chorizo, depending on your tastebuds. A good quality chorizo should have plenty of seasonings in it, so you won’t need to add onion powder, garlic powder, red pepper flakes, etc.
- Chicken stock — this helps deglaze the pan and pick up any browned bits from the chorizo sausage.
- Fresh tortillas — you may use your favorite flour tortillas or corn tortillas. If you have a gas range, heat the tortillas over the open flame to warm them up and get a little char on them.
- Cheddar cheese — shredded cheddar is the best here! Use whatever kind you’ve got on hand. You could swap this with another cheese, like pepperjack or even a queso fresco.
How to make Mashed Potato Chorizo Breakfast Tacos
Make the Mashed Potatoes
Scrub potatoes clean and remove the skins, if you want. Dice into ½” cubes to make for quicker cooking with a sharp knife.
Transfer the diced potatoes into a Dutch oven or a saucepan. Cover with water. Add a pinch of salt.
Heat over high heat, and bring to a boil.
Boil until the potatoes are fork tender. This is when you can touch the potato with a fork, and the fork slides right in. This will take 10-15 minutes, depending on how large you chopped the potatoes.
Remove from the heat and drain in a colander.
Transfer the potatoes back to the pot they cooked in. Add the butter, milk, salt and pepper. Mash with a fork or potato masher, stirring until the desired consistency.
Give them a taste. You can add a dollop of sour cream if you want them to be a little more decadent.
Set aside.
Cook the Chorizo
While the potatoes cook, pop the raw chorizo into a skillet over medium-high heat. Personally, I like to use ground pork chorizo because I like the flavor of that, but I’ve tried chicken chorizo and also soy-rizo, and they will all work in this recipe.
Break the meat apart using a wooden spoon, and cook until golden brown and cooked through.
Pour in the chicken stock to deglaze the pan and pick up those browned bits that are starting to stick to the bottom.
Cook until the chicken stock has evaporated, then remove from the heat.
Make the Tacos
Measure out ¼ cup of warm mashed potatoes and ¼ cup cooked chorizo onto the warm tortillas.
Top with the shredded cheese.
Serve immediately OR wrap in foil to freeze for later. You can add a few dashed of hot sauce or slices of avocado, if desired.
How to store and freeze:
To make these tasty breakfast tacos freezer-friendly, measure out 7 pieces of aluminum foil or parchment paper that are about 9” x 9”, one for each taco.
- Place a tortilla down, then measure out the potatoes and chorizo and top with cheese.
- Carefully roll the tortilla up, then fold the foil around it, like a breakfast burrito.
- Make sure the ends are sealed, and mark with a permanent marker what it is.
- Freeze in a zip top bag or a freezer-safe airtight container.
To reheat: Remove the foil. Warm taco(s) in microwave for 30 seconds – 1 minute, or until no longer frozen solid. Toast in a toaster oven (or the regular oven) until the outside of the tortilla crisps up, then enjoy!
Erin’s Easy Entertaining Tips
Y’all know I love an at-home brunch situation, and a Tex-Mex brunch would be a blast with friends and family!
Here’s how I would bring these tasty tacos to a morning gathering:
- Make the elements in advance, and place them in airtight containers in the fridge. Reheat the mashed potatoes and chorizo when it’s go time before assembling on warm tacos.
- Transform a surface into a breakfast taco bar. Set out all the elements, as well as a variety of favorite toppings, for guests to build their own tacos.
- Double or triple the recipe so everyone has more than one delicious breakfast taco!
Frequently Asked Questions
You can warm a tortilla over an open flame on a gas range in your kitchen, moving it around and flipping it with a pair of tongs until it’s crisped just barely and warmed through.
You can also heat tortillas in a damp paper towel in the microwave. Heat in 20-second bursts until they are all warmed through.
Chorizo is a spiced sausage from the Iberian peninsula. However, there are varities of it found in regions throughout the world.
Since I live in Texas, I oftentimes purchase Mexican chorizo because that is available at my grocery store, and it is delicious.
Here’s how you can make these scrumptious breakfast tacos at home…
Mashed Potato Chorizo Breakfast Tacos
Ingredients
Potatoes
- 2 small russet potatoes 2 ½ cups, diced
- 1 tablespoon unsalted butter
- 2 tablespoons milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Tacos
- 1 lb. ground chorizo pork or chicken OK
- ½ cup chicken stock
- 7 tortillas warmed
- ¼ cup shredded cheddar cheese
- Mashed potatoes recipe above
Equipment
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Instructions
Make the Mashed Potatoes
- Scrub potatoes clean and peel, if desired. Dice into ½” cubes to make for quicker cooking.
- Place all diced potatoes in saucepan. Cover with water. Add a pinch of salt.
- Heat over high heat, and bring to a boil.
- Boil until the potatoes are fork tender. This is when you can touch the potato with a fork, and the fork slides right in.
- Remove from the heat and drain in a colander.
- Place the diced potatoes back into the saucepan.
- Add the butter, milk, salt and pepper. Mash with a fork or potato masher, stirring until the desired consistency.
Cook the Chorizo
- While the potatoes cook, add the chorizo to a medium-sized skillet over medium-high heat.
- Break the meat apart using a wooden spoon, and cook.
- Cook until the meat is browned and cooked through.
- Pour in the chicken stock to deglaze the pan and pick up those browned bits that are starting to stick to the bottom. Cook until the chicken stock has cooked out, then remove from the heat.
Make the Tacos
- Using a ¼ cup measuring cup, measure out ¼ cup of mashed potatoes and ¼ cup chorizo onto the warmed tortillas.
- Sprinkle with cheese.
- Serve immediately OR wrap in foil to freeze for later. Freezing instructions below.
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
I would like to make your mashed potatoes chorizo tacos but you didn’t include the recipe!
Hey there, Pat. Thank you for your comment and bringing this to my attention! I have added the recipe card, which I did not realize was missing. Again: thank you for letting me know! I hope you make these tacos and enjoy them.