This is a hearty breakfast, featuring hard Spanish pork sausage flavored with paprika, known as dried chorizo.
In a large nonstick skillet, heat oil over medium. Add chorizo and cook until browned, about 3 minutes. Add potatoes and cook until heated through. Add peppers and cook until heated through. Season with salt and pepper and transfer to a bowl. Wipe skillet clean.
In same skillet, melt butter over medium-high. Working in two batches, add eggs and cook until whites are set and edges are golden and crispy, about 2 minutes. Serve chorizo and potato mixture topped with eggs.
Dried Spanish chorizo is not the same as Mexican fresh chorizo -- the Mexican kind is neither cured nor does it contain the garlic and smoky paprika of the Spanish variety.