Breakfast tacos

Name: Breakfast tacos recipe
Yield: 4
Ingredients: 4 tortillas (flour or corn, your choice); 4 crispy fried eggs, to serve; 3 sausages of your choice (fresh chorizo, pork & fennel, or just regular barbecue sausages, see note); 20.00 ml vegetable oil; 16-20 frozen tater tots or potato gems, defrosted on paper towel; 2 small handfuls of rocket; 6 cherry tomatoes, halved or quartered; Hot sauce of your choice, to serve; Crumbled feta or Cotija (aged Mexican cheese, from specialty delis), to serve; Coriander sprigs, to serve; Lime wedges, to serve

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by delicious. team

delicious. team

Jul 18, 2024

These delicious breakfast tacos may just be the ultimate lazy weekend brunch option. Relive your childhood nostalgia and enjoy biting into crispy, oily potato gems that are crushed into the three types of sausages on a charred tortilla. Top with a runny fried egg, fresh cherry tomatoes and a handful of rocket and crumbled feta for a sharp tang, and if you're after a little kick, a dash or two of hot sauce. Et voila. Your Sunday morning is organised.

Recipe note: If I’m not using chorizo here, I’ll often add in 1 tsp smoked paprika to the sausage and tater tot mixture for extra colour and flavour.

This recipe is an edited extract from The Essential Wok Companion by Marion Grasby, published by Oriana Press, RRP $70.00. Available exclusively from cookdinehost.com.

4 tortillas (flour or corn, your choice)
4 crispy fried eggs, to serve
3 sausages of your choice (fresh chorizo, pork & fennel, or just regular barbecue sausages, see note)
1 tbs vegetable oil
16-20 frozen tater tots or potato gems, defrosted on paper towel
2 small handfuls of rocket
6 cherry tomatoes, halved or quartered
Hot sauce of your choice, to serve
Crumbled feta or Cotija (aged Mexican cheese, from specialty delis), to serve
Coriander sprigs, to serve
Lime wedges, to serve

Method

1.

Preheat oven to 150°C/130°C fan-forced.
2.

Warm your tortillas. I like to flip mine over the flame of my gas burner to give them a little char. Then wrap them in foil and place in the oven to keep warm (you can skip the charring and just go straight to warming in foil in the oven if you like). Place fried eggs on a plate, cover loosely with foil and place in oven to keep warm.
3.

Use hands to squish the sausage meat out of their casings in chunks. Discard casings.
4.

Place a wok over medium-high heat. When it’s just starting to smoke, swirl in your oil and add your sausage chunks. Toss them around and use a spatula to break them up as much as you can. Cook for 3-4 minutes, until nice and charry at the edges and cooked through.
5.

Add tater tots and use a spatula (or potato masher) to squish into the sausage. The idea is to get some heat contact and crispiness on the flattened tots. Allow to cook for 3-4 minutes, until potato starts to crisp. Then start breaking up bits and flipping them over to get a good sear on the other side. Keep repeating until potato is golden and sausage a little charred.
6.

Place a tortilla on each plate. Scoop out chunks of sausage mixture onto the tortillas. Top with a little smattering of rocket and tomato, then place a crispy fried egg on each. Douse with as much hot sauce as you like. Sprinkle over the cheese and coriander, then serve with a lime wedge for squeezing over.