Wash the potatoes thoroughly and place them in a large sauce pot. Cover the potatoes with water, put a lid on the pot, and bring it to a boil over high heat. Once boiling, cook the potatoes for 7-10 minutes, or until tender enough to pierce with a fork but not falling apart. Drain the potatoes and set them aside to cool slightly.

While the potatoes are boiling, heat a large skillet over medium heat. Add 1 tablespoon of cooking oil and swirl to coat the skillet. Add the chorizo (if in links, squeeze it out of the casing) and cook for 5-7 minutes, breaking it apart into smaller pieces. Once browned and crispy, use a slotted spoon to remove the cooked chorizo from the skillet and set it aside in a bowl.

While the chorizo is cooking, dice the bell pepper and onion. Once the chorizo is removed, add the diced onion and bell pepper to the skillet, along with a pinch of salt and pepper. Sauté for 5-7 minutes until the vegetables are softened and lightly browned. The vegetables will pick up some of the flavor from the browned bits in the skillet. Remove the vegetables with the slotted spoon and add them to the bowl with the chorizo.

Dice the boiled potatoes into ¼-inch cubes. After removing the vegetables from the skillet, add the remaining tablespoon of oil and swirl to coat. Add the diced potatoes, along with a pinch of salt, pepper, and ½ teaspoon of chili powder. Cook for about 10 minutes, stirring occasionally, until the potatoes are golden brown and crispy.

Once the potatoes are crispy, return the chorizo, bell pepper, and onion to the skillet. Stir everything together until well combined. Garnish with sliced green onions.

Divide the hash evenly among four plates. If desired, top with a fried egg, a dollop of sour cream, and a spoonful of salsa.