The Fontina-Fused Longganisa Breakfast Taco

Ingredients

• 1 link Filipino Longganisa Link (casing removed)
• 1 whole Medium Russet Potato (for homemade hash brown)
• 2 large Eggs
• 0.5 cup Fontina Cheese (shredded)
• 2 tsp Sambal Oelek
• 4 pieces Small Corn Tortillas
• 2 stalks Spring Onions (sliced, separating whites and green tops)
• 0.25 tsp Garlic Powder
• 1 tbsp Butter or Oil
• Salt & Black Pepper, to taste

Method

1. 1

   Prep the Potato & Longganisa

   Peel and grate the russet potato. Wrap the shreds tightly in a clean dish towel and squeeze over the sink until bone-dry. Toss the dry shreds in a bowl with salt, pepper, and garlic powder. Shape the loose longganisa meat into two oblong logs matching the length of your tortillas.

2. 2

   Fry the Hash Browns

   Heat butter or oil in a skillet over medium-high heat. Add the potato shreds, pressing them firmly into two flat, elongated rectangles. Fry undisturbed for 4-5 minutes until a deep golden crust forms, then flip and crisp the other side for 3-4 minutes. Set aside.

3. 3

   Sear & Glaze the Sausage

   Add the longganisa logs to the hot skillet with 2 tablespoons of water. Let it simmer away to cook the pork through. Once dry, let the sausage sear in its own rendered fat for 2-3 minutes per side until caramelized. Right before removing, spoon the Sambal Oelek directly onto the logs, tossing for 30 seconds to glaze the meat. Set sausage aside, leaving the spicy garlic fat in the pan.

4. 4

   Fuse the Tortillas

   Warm all 4 corn tortillas until pliable. Place two tortillas on a serving plate, sprinkle a thin layer of shredded Fontina cheese over them, and immediately cap them with the remaining two warm tortillas, pressing gently so the melted cheese fuses them into stable, double-plied shells.

5. 5

   Cook the Cheesy Egg Crown

   Crack eggs directly into the residual pan fat over medium heat. Toss the white parts of the sliced spring onions into the pan for the last 30 seconds. Blanket the top of the eggs completely with the remaining shredded Fontina cheese, cover with a lid for 30 seconds until perfectly gooey, and sprinkle with black pepper.

6. 6

   Assemble and Serve

   Layer each double-plied tortilla base with a crispy hash brown rectangle, a Sambal-glazed longganisa log, and the cheesy Fontina egg crown. Top with a scatter of raw green spring onion tops and serve immediately on a paper plate.