Chorizo Breakfast Tacos with Potato Hash

Ingredients

2 tablespoons of vegetable or canola oil

2 russet potatoes:  baked, peeled, and cubed

1/2 cup of chopped onion

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

7 ounces of chorizo sausage, removed from the casings

5 eggs

1 tablespoon of milk

3 tablespoons of finely chopped fresh cilantro

6 small corn tortillas, warmed

1/2 cup of shredded cheddar cheese

6 tablespoons of salsa 

Chopped green onions, to garnish 

Salt and freshly ground black pepper, to taste

Directions

1. Heat oil in a nonstick skillet over medium-high heat until shimmering. Add baked potatoes, onion, garlic powder, and onion powder to one side of the skillet and season with salt and pepper.

2. Add the chorizo sausage on the other side of the skillet and sauté, breaking it up with the back of a spoon until browned, about 5 minutes. Turn over the potatoes after a couple of minutes so that they get brown on both sides.

3. Combine eggs, milk, 1 tablespoon of cilantro, salt, and pepper in a bowl. Reduce heat and pour egg mixture into the skillet. Stir eggs until they are very softly set, about 3 minutes. Remove from the heat.

4. Spread out the warmed tortillas and divide the potato, chorizo, and egg mixture among them. Sprinkle with cilantro and chopped green onions. Top with shredded cheddar cheese and salsa. 

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