3 cups Frozen Diced Hash Browns
1/4 cup Vegetable or Grapeseed Oil
1 lb. Mexican Chorizo, casings removed
8 oz. Chopped Collard Greens
Start by Browning the diced, frozen potatoes in a large pan over medium-high heat with ¼ cup of vegetable or grapeseed oil. Stir the potatoes occasionally until they are golden brown, about 12-15 minutes.
Cut the heat and transfer the potatoes to a paper towel-lined plate and set aside.
Next, in the now-empty pan, brown the chorizo over medium heat. Then add the chopped collard greens and stir them into the chorizo. Cook until the greens are wilted.
Now, stir the potatoes into the collards and chorizo. Then cut the heat. Set the pan aside and warm your tortillas in a separate pan. Flip them every 20 seconds or so until they are warm and pliable.
Fill the warm tortillas with the filling. Top with queso fresco, diced onions and chopped cilantro.