Name: Chorizo Breakfast Tacos With Potato Hash and Fried Eggs
Yield: 2 servings
Ingredients: 1 large spring onion, tops removed, bulb thinly sliced, or 1 small shallot, thinly sliced; 1 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; 1 small russet potato; 4 Olive Oil–Basted Fried Eggs; Warm corn tortillas, watercress, crumbled cotija cheese, and lime wedges (for serving)

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Ted Cavanaugh

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.

Recipe notes