Preheat a flat top grill or nonstick skillet over medium-high heat.
Add the vegetable oil, potatoes, onions, bell peppers, jalapenos if using, and chorizo. Mix together slightly. Cook for 4 to 8 minutes, flipping once. Add the tomatoes and eggs. Mix together and cook for another 2 to 3 minutes, flipping once. Add the cheese and cook until slightly melted. Mix the hash together to distribute the cheese and tomatoes throughout.
Serve with toast or tortillas.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chris Schwartz, Franks, Kenosha, WI
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