8 ounces chorizo (Mexican sausage)
2 Cups frozen hash browns
1/2 Cup diced jalapeño peppers
3/4 Cup diced onion
2 Tablespoons heavy whipping cream
1 Tablespoon cumin
1 Tablespoon chili powder
8 ounces shredded Monterey Jack cheese
Using a large skillet with a lid, crumble and sauté chorizo over medium heat. Remove meat to paper towel. While meat is sautéing, seed and dice jalapeños (using gloves). Peel and dice onion.
Toss together hash browns, jalapeños and onion. Cook until softened in hot skillet with chorizo grease. Sprinkle with cooked chorizo chunks and seasonings.
Separate eggs. Whip egg whites until foamy, about 2 minutes on high.
Mix egg yolks and cream until blended. Gently fold yolk mixture into beaten egg whites.
Pour egg mixture over the top of everything in a skillet. Cover and cook about 6-8 minutes more until vegetable mixture is browned on bottom.
Add grated cheese and finish under a broiler.
Garnish with chopped, fresh cilantro, diced tomato and a side of sour cream.