Chorizo and Potato Hash Breakfast Tacos

Directions

1. Fry potato in 350°F deep fryer for 3.5- 4 minutes.
2. Season with salt and pepper and set aside.
3. Remove chorizo from casing and add to skillet. Break up the chorizo using your spatula and cook for 5 minutes.
4. Add chopped onions and cook with chorizo drippings until translucent.
5. Heat Corn Tortillas damp towel in microwave in 4 batches of 8, for 30-45 seconds each until softened. Double up tortillas for serving (each taco has 2 tortillas).
6. Divide fried potatoes and chorizo mixture between 4 tacos.
7. Distribute precooked scramble eggs throughout.
8. Garnish with cheese, jalapeno slices, hot sauce, avocado, red onion and cilantro.