When we got a caribou this year, we made a lot of it into sausage. One type of sausage that we made was chroizo but I haven’t cooked much of it until this recipe. I was craving something new for breakfast and I was so happy with this dish. The runny yolk made for a great sauce and the flavors were tasty!
- 1 large russet potato (about 10 ounces), cut into 1/2-inch cubes
- Kosher Salt
- 1 tablespoon distilled white vinegar
- 1 tablespoon vegetable oil, divided
- 3 ounces Mexican-style raw chorizo (see note above)
- 2 scallions, thinly sliced, whites and greens reserved separately
- 1 serrano pepper, thinly sliced
- Freshly ground black pepper
- 4 eggs
- 4 soft flour or corn tortillas, warm
- 1 cup homemade or store-bought roasted tomato salsa
- Chopped cilantro, sour cream or Mexican crema, and lime wedges for serving
Place potatoes in a small saucepan and cover with cold water by 1-inch. Add 1 tablespoon kosher salt and the vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are softened, about 8 minutes. Drain and let rest for 5 minutes to dry.