I used Russet Potatoes, Soyrizo, Almond cheese "pepperjack style" so good and a little spicy. Served with a corn tortilla. Delicious.
About one medium russet potato per person, peeled and I slice them about the size and width of a quarter. The thinner the pieces, the faster they cook. Heat a large skillet, coat the bottom of the pan with oil, about a couple tablespoons. Once the oil is hot add the potatoes, season with garlic powder & pepper. When the potatoes are almost done, I squeeze a few tablespoons of chorizo. Usually I add three tablespoons for four potatoes. Finish with salt & top with shredded pepperjack style cheese.
Breakfast is served.