Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.
Recipe information
Yield
2 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Add yellow onion and garlic to fat in skillet and cook, stirring occasionally, until softened, 6–8 minutes.
Step 4
Meanwhile, grate potato on the coarse holes of a box grater; squeeze firmly over sink to remove excess water.
Step 5
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.
Step 6
Assemble tacos with hash, fried eggs, tortillas, watercress, drained pickled spring onions, and cotija. Serve with lime wedges for squeezing over.
