To make your breakfast hash, begin by heating a large pan on high heat with about 1 cup of grape seed oil (depending on the size of your pan) to shallow fry your chopped potatoes.
Once the oil has become very hot, begin to add in the chopped potatoes. Fry for about 8-10 minutes or until they are golden brown and appear crispy. Remember to not overcrowd the pan with potatoes since that will cause the oil to cool, leading to soggy potatoes (yuck!).
While the potatoes are frying, crisp up your chorizo crumbles by sauteing it over medium-heat for about 5 minutes to release the flavor. Remove from heat.
Once the potatoes are crisp, remove from oil and drain on paper towel
Add a pinch of salt and pepper to potatoes and warm your tortillas over a flame or in a pan.
Time to assemble! Whip out your premade Egg Yolk Sauce & Homemade Vegan Cotija Cheese and start assembling. Begin with the fried potatoes, soy chorizo, generously drizzle Egg Yolk Sauce, and top with as much Cotija Cheese as you want! You’ll want to keep a side of the egg yolk sauce for extra dipping or drizzling!