Crispy Potato Chorizo and Green Chili Hash With Avocado and Eggs Recipe

Ingredients

• 1 1/2 pounds russet or Yukon gold potatoes, cut into 3/4- to 1/2-inch dice (see note)
• 2 tablespoons distilled white vinegar
• Kosher salt
• 4 ounces Spanish chorizo
• 1/4 cup vegetable, canola, or olive oil, divided, plus more as needed
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground paprika
• Freshly ground black pepper
• 6 scallions, white and light green parts cut into 1-inch lengths, greens sliced and reserved separately
• 1 poblano pepper, cut into 1/2-inch dice
• 4 large eggs
• 1/4 cup roughly chopped fresh cilantro leaves
• 1/2 small avocado diced
• 1/2 cup homemade or store-bought salsa verde for serving (optional)
• 12 warm corn tortillas for serving (optional)

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