These are so good! They sort of remind me of Huevos Rancheros. I made these two days in a row 1) because I had leftover salsa, Soyrizo and tortillas, 2) because I wasn’t happy with the picture I took yesterday and 3) because they were so yummy that I couldn’t wait to have them again.
Soyrizo is spicy and delicious and flavors the whole dish. You can use regular chorizo made with pork or beef if you like. This is a good breakfast for a busy day, you won’t be hungry again until dinnertime. I like to have something like this when I have lots of farmer work to do.
This is about enough for 2-3 tacos. Increase amounts for more servings.
In a skillet, melt 1 tblsp butter or olive oil, add 1/4 c slivered onions, about a cup of hash browns ( I used the kind from the freezer section of the store) and salt and pepper. Flip and cook until crispy on all sides. Push the potatoes and onions to one side of the skillet. Add 1/4 tube Soyrizo and cook until heated through. Fry or scramble an egg or two.
Make salsa using chopped fresh tomato, juice of 1/2 lemon, 1 small crushed minced garlic clove, fresh chopped cilantro, salt and pepper.
Heat some corn tortillas on both sides, add the potatoes, soyrizo, eggs, and top with salsa. You can also garnish with grated cheese, avocado, olives and sour cream if you like.