Happy Friday, everyone!

I've told you what to make on weekends past, but never consistently. Like everything lately, I'm attempting to establish some semblance of order over here. Starting with some Friday recipes that will hopefully make their way into your kitchen some Saturday or Sunday morning. Sometimes it'll be labor-intensive stuff, or the occasional baked good, but for the most part it'll be delightful breakfast recipes like what I'm featuring today. Starting with these breakfast tacos, that are quick, easy and feed a crowd (or a hungover couple. Either way!)

Sorry I'm not sorry for being heavy on the chorizo lately. When in SoCal.

Potato and Chorizo Breakfast Tacos

What They're Made of:

• 1 9oz tube beef chorizo
• 1 yellow onion, diced
• 4 stalks celery, diced
• 2 serrano peppers, seeds and ribs removed, minced
• 1 large bell pepper, diced
• 6 oz light lager beer
• 12 oz or so cubed yukon gold potatoes (6-8 small potatoes)
• 6 eggs
• 1 Tablespoon Greek yogurt
• 4 oz shredded cheese, I used a blend of cheddar and mozzarella
• Sour cream, hot sauce, fresh cilantro for serving

How they're Made:

1. Heat a large nonstick skillet over medium-high heat. Remove chorizo from casing and brown, remove with a slotted spoon and drain on paper towels. Drain all but 1 tablepsoon of fat from the pan, then add the onion, celery, bell and serrano pepper to the pan. 
2. Sauteé for a few minutes, then deglaze the pan with the beer. Bring to a boil, then add potatoes to the pan. Stir, reduce heat, cover, and simmer about ten minutes, stirring occasionally, until potatoes are almost cooked through. 
3. In the meantime, crack the eggs into a bowl or jar and mix in the yogurt. When the potatoes are just almost done, fold in the eggs, cheese and reserved chorizo. Cover and cook until eggs set and potatoes are tender, another seven or eight minutes.
4. Heat some tortilla over an open flame and serve tacos with potato, chorizo and egg mixture and topped with sour cream and fresh cilantro.