Breakfast Tacos With Crispy Potatoes, Chorizo, and Fried Egg | Benny Crocker | Umami

Ingredients

• 1 large russet potato (about 10 ounces), cut into 1/2-inch cubes
• Kosher Salt
• 1 tablespoon distilled white vinegar
• 1 tablespoon vegetable oil, divided
• 3 ounces Mexican-style raw chorizo (see note)
• 2 scallions, thinly sliced, whites and greens reserved separately
• 1 serrano pepper, thinly sliced
• Freshly ground black pepper
• 4 eggs
• 4 soft flour or corn tortillas, warm
• 1 cup homemade or store-bought roasted tomato salsa
• Chopped cilantro, sour cream or Mexican crema, and lime wedges for serving