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.

Prep Time 10

Cook Time 25

Servings tacos

Calories 376kcal

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

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

You can easily double or triple this recipe to make a large batch for a friend or yourself!

To make these freezer-friendly, measure out 7 pieces of aluminum foil 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 burrito. Make sure the ends are sealed, and mark with a permanent marker what it is.

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!

Nutrition