In a large skillet, heat vegetable oil over medium-high heat. Add the grated potatoes in an even layer and season with salt and pepper. Cook for 5-7 minutes until golden brown and crispy. Flip and cook the other side for an additional 5-7 minutes. Remove from the skillet and set aside.

Crispy Chicken Cutlet

Prep the Chicken

Pound the chicken breasts to an even thickness and season with salt, pepper, and paprika.

Breading the Chicken

Set up a breading station: Place flour in one bowl, beaten eggs in a second bowl, and breadcrumbs in a third bowl. Dredge each chicken breast in flour, dip into the egg, and then coat with breadcrumbs.

Fry the Chicken

In a skillet, heat vegetable oil over medium heat. Once hot, add the breaded chicken and fry for 4-5 minutes on each side until golden brown and cooked through. Remove and place on paper towels to drain excess oil.

Chorizo Gravy

Cook the Chorizo

In a saucepan, cook the chorizo over medium heat for about 5 minutes, breaking it apart with a spatula until fully cooked.

Make the Gravy

Sprinkle the flour over the cooked chorizo and stir to combine. Gradually add the milk, whisking continuously to avoid lumps. Cook until the gravy thickens, about 5-7 minutes. Season with salt and pepper.

Toppings

Cook the Eggs

In a separate skillet, cook the eggs over easy until the whites are set but the yolks remain runny.

Assemble the Dish

On a plate, layer the hash browns, top with a crispy chicken cutlet, pour the chorizo gravy over it, add shredded smoked gouda, and finish with the over-easy egg on top.