Chorizo Breakfast Tacos

Looking down from above on a chorizo breakfast taco served on a camping plate sitting on an aluminum camp table.

A wonderful Mexican-influenced breakfast cooked on a flat top grill, these chorizo breakfast tacos look as good as they taste. Layers of potatoes, onions, chorizo, and eggs are cooked on a flat top. The whole thing is topped with fresh cilantro.

The fresh chorizo and potatoes combine to form a spicy type of hash, the main flavor of the dish. It is then served on top of a tortilla and topped with a fried egg. You can cook the egg to your liking, but we prefer it with a slightly runny center to create a sauce.

The breakfast is served in an open-faced style, so you might want to have some extra napkins on hand. It can be eaten alone or with a variety of condiments. Try adding hot sauce, sour cream or Mexican crema, guacamole, or pico de gallo. 

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Looking accross a flat top grill showing the tortilla, fried eggs and the chorizo, potato, and onion hash.
The use of a flat top grill makes this outdoor breakfast easy to cook all at once, however it can also be cooked in batches in a skillet or on a small griddle.
A flat top grill showing the chorizo and potato hash with the fried eggs and tortillas in the background.
The potatoes are diced then cooked on the grill. If the cubes are too big they won’t cook all the way through.
Looking across a folding camp table with two serving of the chorizo breakfast tacos.
This is a great family camp breakfast where a chorizo and potato hash is served on a tortilla then topped with a fried egg. It looks as good as it tastes.
Looking down from above on a chorizo breakfast taco served on a camping plate sitting on an aluminum camp table.
This taco is served in an ‘open-faced’ style where the eater can form it into a standard taco or eat it with a knife and fork.

Chorizo Breakfast Tacos Recipe

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Looking down from above on a chorizo breakfast taco served on a camping plate sitting on an aluminum camp table.
A wonderful Mexican-influenced breakfast cooked on a flat top grill, these Chorizo Breakfast Tacos look as good as they taste.
Preparation 5 minutes
Cook 20 minutes
Ready in 25 minutes
Servings 4 Servings
CourseBreakfast
InfluenceMexico
DifficultySeasoned
MethodFry

Ingredients

  • 2 tablespoons peanut oil plus more as needed
  • 4 potatoes cubed
  • 1 small yellow onion diced
  • 3 cloves garlic crushed
  • 8 ounces fresh chorizo
  • 4 eggs
  • 4 tortillas
  • diced fresh cilantro (coriander)

Equipment

  • griddle

Directions

  • Preheat a flat top grill to medium heat then lightly oil.
  • Add the cubed potatoes to the flat top grill and fry for 5 minutes, moving them regularly until they start to brown.
  • Add to the flat top the onions and garlic, then cook moving gently for 5 minutes until the onions become translucent.
  • Add to the flat top grill the fresh chorizo, then cook while moving until brown. Mix in the potatoes and onions together.
  • Add the fresh eggs and tortillas to the grill. Cook the eggs until your preferred doneness and the tortillas have lightly browned.
  • Assemble the four chorizo breakfast tortillas in an ‘open-faced’ style with the tortilla on the bottom, the chorizo and potato mix, then topped with the fried egg. Garnish with cilantro.

Nutritional Information

Sodium: 687mgCalcium: 90mgVitamin C: 44mgVitamin A: 546IUSugar: 4gFiber: 6gPotassium: 1038mgCholesterol: 199mgCalories: 562kcalTrans Fat: 1gMonounsaturated Fat: 6gPolyunsaturated Fat: 4gSaturated Fat: 8gFat: 28gProtein: 21gCarbohydrates: 57gIron: 4mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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