Green chile, chorizo, and potato breakfast tacos are my absolute favorite. Unfortunately there is a dearth of good store bought tortillas in New York City (suggestions, anyone?!) so when I crave these flavors I mix them into a potato pancake instead of a taco. These are great on their own or with a fried egg. This recipe serves two but can be doubled, halved or tripled as needed. Everything can be done in advance and put together right before cooking. —NWB
Boil potato until cooked through--about 25 minutes depending on size. Remove from water, let cool, and peel. Put in refrigerator for up to three days.
Cook chorizo in a pan. I like the sausage to be in small bits so when it is cooked I run it over with a pastry cutter until it is almost in crumbles. Can be put aside in fridge overnight.
Finely chop chiles. Add to pan with chorizo fat and saute until softened, 4-6 minutes. Mix with chorizo (make sure both chorizo and chiles are the same temperature if you are going to put them in the fridge. If using immediately you can add hot chiles to cool sausage).
Everything until this point can be done in advance.
Grate cold potato over paper towels. Squeeze lemon juice over grated potatoes and let sit for a minute. I find that cold potatoes don't give off nearly as much water as warm.
Put grated potatoes in large bowl. Stir in sour cream, egg, and flour until well mixed. Add salt and pepper to taste. Stir in chorizo and chile mixture.
Add oil to chorizo fat (if still available) until pan is well coated . I use vegetable oil that was used to fry chicken, but think that any vegetable or canola oil is preferable to olive oil here. Heat oil.
Form potato mixture into small pancakes (should make 5-8), compacting the pancakes so they stick together, and add to the pan in small batches. Fry pancakes until golden brown turning only once--1-3 minutes per side depending on your stove.
Let pancakes drain on a paper towel. Serve warm with a dollop of sour cream and your favorite hot sauce.