Heat a cast iron skillet over medium heat. Add the pork chorizo and break it apart with a spatula. Cook for 5-7 minutes, stirring occasionally, until browned and fat is rendered. Remove chorizo with a slotted spoon and set aside, leaving fat in the pan.
8 oz pork chorizo
Increase heat to medium-high. Add diced potatoes in a single layer in the chorizo fat. Cook without stirring for 3-4 minutes to brown the bottoms. Flip and cook another 3-4 minutes until edges are golden and potatoes are fork-tender.
1 lb potatoes, 2 tbsp olive oil
Push potatoes to the sides of the pan. Add diced onion and bell pepper to the center. Sauté for 3-4 minutes until onions are translucent and peppers soften. Add minced garlic and cook 30 seconds until fragrant.
1 medium onion, 1 medium bell pepper, 2 cloves garlic
Return cooked chorizo to the pan. Mix well with potatoes and vegetables. Season with salt and black pepper to taste. Cook 1-2 minutes to heat through and blend flavors.
8 oz pork chorizo, salt, black pepper
Remove skillet from heat. Adjust seasoning if needed. Top with fried eggs if using and sprinkle chopped fresh parsley over the top. Serve immediately while potatoes are crispy.
fresh parsley, 4 large eggs
