Chorizo-Potato Tacos with Collards

Trim center veins from collard greens; chop leaves (3 cups).

In a very large skillet, heat vegetable oil over medium-high heat. Add hash brown potatoes. Cook until golden, turning every 4 minutes, about 12 minutes total. Remove from skillet.

Add chorizo sausage to skillet. Cook over medium heat, breaking up large pieces, until browned and crispy, about 10 minutes. Stir in collard greens; cook until softened. Return hash browns to skillet; heat through.

Spoon sausage mixture into warm corn tortillas. Add desired toppers.