Chorizo and Fried Egg Breakfast Tacos

Ingredients

• 2 tablespoons extra virgin olive oil
• 8 baby potatoes, finely chopped
• 1 shallot, minced
• 2 garlic cloves, minced
• 2 tablespoons thinly sliced chives, divided
• 1 tablespoon minced cilantro
• 8 ounces chorizo
• salt and pepper to taste
• 2 tablespoons unsalted butter, divided
• 4 large eggs
• 4 lightly charred (5-6 inch) corn tortillas
• crumbled queso fresco, optional
• hot sauce for serving

Instructions

1. 1

   Place a large sauté pan over medium heat and add oil.

2. 2

   Add potatoes and sauté for 4 to 5 minutes or until potatoes begin to brown. Season with salt and pepper.

3. 3

   Add shallots and garlic and continue to sauté for an additional 4 to 5 minutes.

4. 4

   Add chorizo and stir together until everything is well combined.

5. 5

   Continue to cook mixture for about 5 minutes or until chorizo has cooked through and potatoes are just about fork tender. Stir in 1 tablespoon chives and cilantro and cook mixture for about 1 minute, Remove from heat and adjust seasonings.

6. 6

   Place a large nonstick pan over medium-high heat and add 1 tablespoon. Once butter melts and pan is hot add 2 eggs and fry until the whites have cooked through, the edges are crispy and the yolks are still runny 4 to 6 minutes. Lightly season with salt and pepper.

7. 7

   Transfer fried eggs to a baking sheet and set aside.

8. 8

   Repeat with remaining butter and eggs.

9. 9

   To assemble: Spread tortillas out on a large platter and top each with a quarter of the chorizo-potato mixture. Top each taco with a fried egg and finish with a sprinkle of chives, some crumbled cheese (if using) and some hot sauce. Serve.