Stab the potatoes several times with a fork. Put on a plate in the microwave and cook for 2 minutes. Flip over and cook another 2 minutes. Remove to the refrigerator to cool.

While the potatoes are in the microwave, crack and whip the eggs with a pinch each of salt and pepper and set aside.

While the potatoes are cooling, prepare the vegetables, drain and rinse the black bean, open green chiles, and get corn out of the freezer. Then dice the potatoes.

On medium heat, heat a large sauté pan. Add the oil and chopped potatoes, and a pinch each of salt and pepper. Cook for 5 minutes, stirring occasionally, until the potatoes are crispy. Put potatoes in the baking dish that has been sprayed with cooking oil.

Put pan back on medium low heat and add the chorizo. Sauté for 3 minutes until it is cooked and starting to get crispy.

Preheat oven to broil.

Add the mushrooms, onions, garlic, and bell pepper. Sauté for 5 minutes until the pepper softens and the onions become translucent.

Add the chiles, beans, corn and dry seasoning. Reduce heat to low.

In a non-stick sauté pan, melt the butter on medium heat. Add the eggs, stir frequently, and cook for 5 minutes until the eggs are just firm.

Pour the chorizo mixture over the potatoes in the oven safe dish. Top with the scrambled eggs and shredded cheese.

Put in the oven for 3 minutes until the cheese is melted.

To serve top with sour cream, salsa, avocado, and fresh cilantro.