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

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

3. Add shallots and garlic and continue to sauté for another 4 to 5 minutes.

4. Add chorizo and stir together until everything is well combined.

5. Continue to cook the mixture for about 5 minutes or until the chorizo has cooked through and the 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. Place a large nonstick pan over medium-high heat and add 1 tablespoon. Once the butter melts and the 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. Transfer fried eggs to a baking sheet and set aside.

8. Repeat with remaining butter and eggs.

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 (optional), and some hot sauce. Serve