Why recepie famous for?
Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.
Ingredients
1 large spring onion, tops removed, bulb thinly sliced, or 1 small shallot, thinly sliced1 tablespoon apple cider vinegar
Kosher salt
2 tablespoons vegetable oil, divided
4 ounces fresh chorizo, casings removed
1 small yellow onion, chopped
2 garlic cloves, thinly sliced
4 Olive Oil–Basted Fried Eggs
1 small russet potato
Warm corn tortillas, watercress, crumbled cotija cheese, and lime wedges (for serving)
Instructions
Give spring onion, vinegar, and a pinch of salt a good toss in a small bowl. Let sit while you prepare the hash; this will be just enough time to lightly pickle the onion.Heat 1 Tbsp. oil in a medium skillet over medium. Cook chorizo, breaking up with a wooden spoon and stirring occasionally, until brown and cooked through, about 5 minutes. Transfer chorizo to a plate with a slotted spoon.
Add yellow onion and garlic to fat in skillet and cook, stirring occasionally, until softened, 6–8 minutes.
Meanwhile, grate potato on the coarse holes of a box grater; squeeze firmly over sink to remove excess water.
Add potato, chorizo, and remaining 1 Tbsp. oil to skillet. Cook, turning hash occasionally and breaking up with a spoon, until potato is golden brown, cooked through, and crunchy around the edges, 8–10 minutes.
Assemble tacos with hash, fried eggs, tortillas, watercress, drained pickled spring onions, and cotija. Serve with lime wedges for squeezing over.
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