• In a large nonstick skillet over medium heat, add the chorizo with about 1 tablespoon of water and cook until golden and crispy. Remove the chorizo and place on a paper towel lined plate.
• Meanwhile, return the pan with the chorizo grease to medium heat and add the peeled and shredded potatoes. Season with salt and pepper and cook until golden brown on the underside. Flip and cook again until golden brown. Use a spatula to break up the potatoes and cook until most of the potatoes are golden brown. Set aside, then wipe out the pan with a paper towel.
• Wipe the skillet clean, then add a couple tablespoons of butter and melt over medium heat. While the butter is melting, crack the eggs in a bowl, add the water, and whisk well.
• Pour the egg mixture into the skillet over medium low heat. Season with salt and pepper, then let the eggs cook a few seconds until they set on the bottom of the skillet. Use a spatula to gently push the eggs off the bottom of the skillet creating large fluffy curds. Continue gently stirring and folding the eggs over themselves until there is no longer liquid in the pan. Remove from heat.
• Combine the hash brown potatoes, green chilis, red peppers, scrambled eggs, and cooked chorizo to the pan and fold together.

Assemble the Breakfast Tacos

• Add just a little cooking oil or butter to a large skillet or blacktop. Place the corn tortillas on top and heat through.
• Once warm, add some shredded cheese and about 1/2 cup of the egg mixture. Top with salsa, sour cream, and freshly chopped chives. Enjoy!