Chorizo Potato Breakfast Tostadas

While grocery shopping, I came across some new seasoning packets from Siete and thought I’d give them a try, especially knowing how much I love Queso Fundido and am digging Improssible ground beef lately. But I also remembered I had some potatoes at home, so I grabbed a bag of tostadas, and decided to make these instead.

It’s always a good night to have breakfast for dinner, am I right?

INGREDIENTS

2 medium russet potatoes cut in small cubes - or - 1 pkg Simply Potatoes, cubed
1 medium onion, diced
2 tablespoons olive oil
1 pkg Siete Chorizo seasoning
4 store-bought tostadas
4 eggs (to make either fried eggs or scrambled eggs)
1 avocado, sliced
1/2 cup shredded cheddar
Cilantro, Cotija, Hot sauce, or whatever you want to top

DIRECTIONS

Evenly divide the cheese between the tostadas. Bake 5 minutes, until the cheese is melted.

To assemble, plate each tostadilla and top evenly with mashed avocado and chicken. Top as desired with cabbage, jalapeños, and cilantro. Dollop over the crema. Break 'em up and enjoy!

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

Add all of the potato ingredients to a bowl and toss to coat evenly. Transfer to the baking sheet and spread in an even layer. Place in the oven for 20 minutes, flip and cook for another 10-20 minutes – or until the potatoes are crispy and cooked through. Remove from the oven.

Meanwhile, heat the oil in a skillet and add the onion and cook for about 5-7 minutes. Once translucent and starting to brown, add the potatoes and Siete Chorizo seasoning (or, you can just use whatever taco seasoning you want). Cook for 10-15 minutes until they’re crispy. Keep on low heat until ready to serve.

Plate the melted cheese-covered tostadas. Make your eggs the way you want; either fried or scrambled.

Spoon the potatoes on the tostadas evenly and top with eggs. Serve with pico de gallo, cilantro, cotija, and hot sauce.