Cook Chorizo: Heat a skillet and cook the pork chorizo until the fat has rendered.
Fry Potatoes: Add the cubed sweet and russet potatoes to the skillet. Fry them until they are tender, crisp, and golden brown. Season with a pinch of salt.
Prepare Pico: In a separate bowl, quickly make the pico de gallo by mixing the minced red onion, jalapeño, cilantro, and diced tomatoes.
Cook Eggs: Cook the whisked eggs in the same skillet (after removing the chorizo/potato mixture) or separately, according to your preference (e.g., scrambled, fried).
Assemble: Build your bowl by layering the cooked potatoes, chorizo, and eggs. Top with a generous dollop of sour cream and a spoonful of the fresh pico.
