Today is my husband‘s birthday and, as per our tradition of ten years, I cooked him the breakfast of his choice. This year he asked for a ‘Mexican-style breakfast’, so I made him breakfast tacos with crispy sweet potato and chorizo, avocado, salsa, sour cream, coriander and a fried egg. Messier than the more common breakfast burritos, but if you don’t mind sticky fingers, an ace breakfast.
Sweet Potato and Chorizo Breakfast Tacos
285g sweet potato, peeled and cut into 1cm cubes
1 tbsp sea salt
1 tbsp distilled white vinegar
100g cooking chorizo, chopped
2 spring onions, sliced
1 green chilli, deseeded and finely chopped
Place the sweet potatoes in a large saucepan and pour over enough boiling water to cover. Add the sea salt and vinegar and bring to a boil, then reduce the heat to a simmer and cook until softened. Drain and allow to cool for five minutes.
In the meantime, fry the chorizo in a little oil until crisp. Set aside but keep the oil in the pan. Fry the potatoes in the oil, also until crisp, about ten minutes. Add to the pan two sliced spring onions and one finely chopped green chilli and cook for a further two minutes. Stir in the chorizo and transfer the mixture to a bowl and keep warm.
Wipe out the pan and add a little more oil. Crack in four eggs and fry until cooked. Serve the eggs and the chorizo mixture at the table with some sliced avocado, tomato salsa, sour cream, hot sauce and chopped coriander, and let everybody make their own tacos.
Adapted from a recipe by Serious Eats. Serves two.