In medium bowl, mash avocados, lime juice, and ¼ teaspoon each salt and pepper with fork; cover and refrigerate. Makes about 1 cup.
In large skillet, cook chorizo over medium-high heat 5 minutes or until browned, breaking up chorizo with side of spoon; transfer to paper towel-lined plate. Makes about 1 ¼ cups.
In large bowl, toss potatoes, 4 tablespoons butter, and remaining 1 teaspoon each salt and pepper. Makes about 3 packed cups.
In 2 batches, in same skillet with drippings, heat 1 tablespoon butter over medium heat, scraping browned bits from bottom of skillet with wooden spoon. Using ¾ cup measuring cup, add 2 mounds potato mixture to skillet; cook 6 minutes or until golden brown and crisp, pressing down lightly with back of spatula and carefully turning once. Transfer to plate; cover to keep warm. Makes 4 potato toasts.
In separate large skillet, heat remaining 1 tablespoon butter over medium heat. Crack eggs into skillet; cover and cook 3 minutes or until egg whites are cooked through and yolks are slightly soft or to desired doneness. Makes 4 eggs.
Serve potato toasts topped with avocado mixture, chorizo, eggs, pico de Gallo and onions. Makes 4 avocado toasts.
