Microwave the potatoes on high for about 3 minutes, or until al dente texture.

Once they are cool enough to handle, slice them into bite-sized cubes, about 1 inch square.

Heat the vegetable oil in a cast iron skillet over high heat.

Also, start preheating the oven to 450 degrees.

Add the potatoes to the hot oil, season with salt and pepper, and fry for about 10 minute, stirring intermittently to ensure they are searing on all sides.

Remove the potatoes to a plate.

Next, add the chorizo and cook for about 5-7 minutes more, or until the chorizo is rendered and the liquid has evaporated. Add the jalepeno and saute briefly, if using.

Add the potatoes back into the skillet with the chorizo- jalepeno mixture.

Crack 4 eggs over the top of the skillet and bake for about 10-12 minutes, or until the eggs are cooked to your liking.

Garnish with cilantro, extra cracked pepper.

Serve with hot sauce, if desired.