Preparation

• 1 Add the diced potatoes to a pot of cold salted water. Bring to a boil and cook for 3 minutes. Immediately strain. Lay the potatoes over paper towels and carefully pat dry.
• 2 In a large skillet, heat the olive oil over medium-high heat. Add the par-boiled potatoes and season with salt and pepper. Cook for 10-15 minutes, stirring as needed.
• 3 Add the onion, red and green pepper, and jalapeño (if using). Cook for another 15-20 minutes, stirring as needed, until the potatoes are golden and crispy (you may need to lower your heat to medium - so keep an eye on things).
• 4 Add the minced garlic and cook for one minute longer. Remove from heat.
• 5 Cook the chorizo in skillet, over medium-high heat, breaking into bite-sized crumbles until cooked through, 8-10 minutes. Remove from skillet with a slotted spoon and allow to rest on a paper towel-lined plate.
• 6 Whisk the mayo with the minced chipotle pepper and desired amount of adobo sauce for your heat preference.
• 7 In a clean bowl, toss the cooked hash in the chipotle cream to coat lightly. Fold in the arugula and cherry tomatoes.
• 8 Prep the bowls with the hash and arugula mix, dividing equally into each bowl. Add the chorizo on top.
• 9 Meanwhile, poach the eggs by bringing a saucepan of water to a gentle boil. Add the white wine vinegar. Crack each egg into a small bowl. Gently drop each egg into the water and cook for 3 minutes. Carefully remove with a slotted spoon, gingerly shaking off any excess water.
• 10 Place a poached egg over each bowl and garnish with sliced avocado and freshly minced cilantro. Serve immediately.