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Wash and peel the potatoes. Cut potatoes into cubes, leaving on the skins. Boil enough water to cover the potatoes, adding salt if desired. Parboil for 5-10 minutes (time varies by size) Drain and cool slightly.
Meanwhile, heat the oil in a large cast iron skillet over medium-high heat. Add the chorizo and onion. Cook, stirring frequently, breaking up the meat with a spatula for about 8-10 minutes until browned and fully cooked. The bits should start to crisp up in about 10 minutes.
Add in the jalapenos and cook until tender, about 3 minutes.
Add the garlic to the warm skillet and saute until fragrant, about 30 seconds (do not brown it, or it will become bitter). Drain excess fat if needed.
Add the potatoes and spices and season with salt and pepper to taste. Gently stir and warm everything through.
Serve the chorizo breakfast hash hot, with a fried egg garnished with fresh herbs a spritz of fresh lime juice or cheese on top if desired.