(Serves 8-10 depending on what else is served and how big the appetites are)

1 - 32 ounce bag frozen Ore Ida Diced Potatoes

4 Tablespoons Canola Oil

2 teaspoons Chili Powder

1 teaspoon Cumin

Salt and Pepper to season the potatoes

1 lb. Chorizo Sausage

1 lb. Breakfast Sausage (I used Owen's Mild)

16 Eggs

1/4 cup Sour Cream

Salt and Pepper to season the eggs

1 medium Onion, diced

1 bunch Green Onions, chopped

1 Poblano Pepper, diced

4 cloves Garlic, minced

1/4 cup Cilantro, chopped

2 cups Cheddar Cheese, shredded

2 teaspoons Chili Powder

1 teaspoon Cumin

1.   In a large non-stick skillet over medium high heat, heat the canola oil.

2.   Add the Potatoes and sprinkle the chili powder, cumin, salt and pepper over them.

3.   Cook the potatoes, without turning, for about 10 minutes.  Turn the potatoes and cook another 7-10 minutes until golden brown.

4.   Spray a 13 X 9 baking dish with Pam and then place the potatoes in evenly.

5.   In the skillet you cooked the potatoes, or another skillet, brown the chorizo and the breakfast sausage.  Scoop the cooked sausage onto the potatoes evenly.

6.   You can either save some of the grease from the cooked sausage or you can start fresh with canola oil or butter to saute the veggies.

7.   In the skillet you used for the sausage or another skillet and using about 2-3 tablespoons of the sausage grease, canola oil, or butter, add the onion, green onions, garlic, and poblano pepper.  Cook until softened.

8.   Whisk or beat the eggs and the sour cream.  Add the cooked veggies, cilantro, cheese, chili powder, cumin and salt and pepper to taste.  Stir to combine.

9.   Pour the egg mixture over the potato and sausage mixture.

10.  Bake at 350 Degrees for 35-45 minutes until golden brown and center is set.