Chorizo and egg breakfast sandwich with hashbrowns

Chorizo and egg breakfast sandwich

Ingredients (serves 1):
1 English muffin
2 oz Chorizo
1 egg
1/8 cup shredded cheddar
1/8 avocado
1 tbsp sour cream
1 tbsp salsa

1. Cut the English muffin in half and toast both sides.
2. Meanwhile, cook the Chorizo in a skillet until browned. Drain and set aside.
3. Scramble the egg in a bowl, and cook in a skillet. Add cheddar cheese, and fold the egg over it.
4. Slice the avocado into thin slices, then build the sandwich. From bottom: English muffin half, avocado, egg with cheese, Chorizo, sour cream, salsa, and English muffin half. Delicious!

Hashbrowns

Ingredients (serves 2):
2 medium potatoes
1 tbsp butter
Dash of salt
Dash of pepper
Desh of cayenne pepper
1/2 tsp paprika

1. Scrub the potatoes clean, and grate them. Set them in a bowl of cold water, and let them sit for a minute. Pour the potatoes into a colander, and run cold water over them. Then remove the potatoes, and dry them with a towel, pressing out as much water as you can.
2. Melt butter in a skillet, then add the potatoes. Add all the seasonings, and let the potatoes cook, stirring every minute or two. Cook until the potatoes are browned.