This recipe is inspired from Ina Garden’s recipe for Country Hashed Browns. She uses diced ham in her recipe and I happened to have left over Portuguese chorizo left over in my fridge. I thought it would be a great compliment to the green chili eggs. I used her recipe exactly, except I cooked the chorizo before hand in the same skillet to crisp it up and added it back in the end with the scallions and parsley. Every last bit of these potatoes were gone at the end of the brunch!