Breakfast Taco with Fried Egg & Chorizo
1 Mexican chorizo, removed from the casing, discard casing
½ cup onion, small diced
1 large potato, peeled, grated on a box grater, excess moisture squeezed out in a cloth
extra virgin olive oil
queso fresco, crumbled
Render the chorizo in a sauté pan over medium low heat, breaking it up with a wooden spoon. If the pan seems dry, add a drizzle of olive oil. Add the onion and cook for 1-2 minutes. Add the potato and cook until golden brown and cooked through. Season with salt and pepper.
Drizzle a little olive oil in a separate pan and fry the eggs until your desired doneness, season with salt and pepper.
Warm a corn tortilla in a dry pan, top with a spoonful of potato/onion hash and your fried egg. Garnish with crumbled queso fresco, pickled onions and cilantro leaves.